This potato and olive dough-free bread is going to become your favorite. I'm sure. One of the things I like the most about these last few months is that thanks to easy recipes you are getting very encouraged to make bread at home and that makes me very happy.

The smell of homemade bread is unique and directly creates home. This one has an amazing flavor of rosemary and black olives, so I hope you like this one even more than the last one, and that you enjoy making it at home.

Ingredients

• 300 g potatoes
• 560 ml lukewarm water
• 14 g dry yeast
• 735 g strong flour
• 2 teaspoons salt
• a few sprigs of Rosemary
• 75 g sliced pitted black olives

Directions

Wash the potatoes well with skin and cook (boiled or in the micro).

In a bowl, put the slightly warm water and the yeast. Mix with a wooden spoon or a Danish whisk and add the mashed potatoes, salt, chopped herbs and mix again. Add the flour and olives and mix until the flour has been fully incorporated.

Mix with a wooden spoon, cover and let rise for 2 and a half hours.

When the dough has risen, we pass it to the work surface sprinkled with flour. We give it a flat and somewhat oval shape. And we fold on itself folding from the right to the center and the same on the left. From bottom to center and from top to center. We turn so that the folds are down and form an oval ball with our hands simply pushing it gently from side to side with the palm of the hand open.

Put in a banneton (a basket to rest the bread) and sprinkle with flour and let stand 20 minutes

If you don't have banneton, you can put a cotton rag in a large bowl. Sprinkle with a little flour and let the bread rise for another 20 minutes.

Meanwhile, preheat the oven to 220 ºC with a 24 cm saucepan inside (I use an iron one that are best for baking bread). After this time, put the bread dough on a baking paper. Take out the saucepan and put the bread inside. Cover and bake for 35 minutes.

After this time, lower the temperature to 200 degrees, remove the lid. Put a bowl with 200 ml of water at the bottom of the oven and bake for 15 more minutes. When you put the pan back in the oven and before closing the oven door, pour a glass of water at the bottom. Yes, we throw away the water. This will create a lot of steam and make the bread come out with a very crispy crust.

Remove from oven and let cool before cutting. It is important to remove it from the saucepan and remove the paper and let it cool on a rack. This way it will stay crispy

Tips and Tricks

• *I use very strong flour that I buy at the Amasadero
• If your saucepan is smaller, you can make a loaf of bread and make small buns with part of the dough
• Difficulty: easy
• Preparation time: 10 minutes + 2 and a half hours + 25 minutes + 60 minutes oven
• Servings: one kilo loaf of bread

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