Grape, Rosemary and Blue Cheese Focaccia

Preparation

1. In a medium mixing bowl, combine the mashed potato, sugar, yeast, and warm water. Stir well, cover, and let sit for 10 minutes, or until foamy and active.

2. Add the salt and olive oil. Stir to combine, then add the flour and mix into a shaggy dough. Cover and rest for 10 minutes.

3. Perform a bowl fold by lifting and folding the dough onto itself four times, rotating the bowl each time. Cover and rest 10 minutes. Repeat the fold two more times at 10-minute intervals, then cover and rise for 30 minutes.

4. Preheat oven to 220 °C (425 °F).

5. Generously grease a 23 cm (9-inch) round baking pan with olive oil. Transfer the dough to the pan and gently press to fit. Cover and proof for 30 minutes, or until it reaches the top of the pan.

6. Top with grapes, rosemary, and blue cheese, then drizzle lightly with olive oil. Using greased fingers, dimple the dough to the bottom of the pan. Rest 10 minutes.

7. Place the pan on a baking sheet and bake for 25–30 minutes, or until deep golden brown and cooked through.

8. Cool slightly before slicing.