Potato bread

Turn the dough out onto a lightly floured work surface and divide it into 3 pieces. Press each piece into a circle about 25 cm in diameter.

Slice 4 of the potatoes and arrange the slices over one half of the first dough circle. Scatter a few rosemary leaves over the potatoes, drizzle with a little olive oil and sprinkle with salt.

Repeat with the remaining 2 dough circles.

Fold each circle over to form a half moon and press the edges together firmly to prevent the breads from opening during baking. Brush the tops with a little olive oil, then sprinkle with rosemary and sea salt. Place the breads on a baking tray lined with baking paper and leave to rise for about 1 hour.

Bake the potato breads at 200°C for 25 to 30 minutes, then leave them to cool on a wire rack.