Step #1
(Makes 1 tray – 12 portions) Peel and cut the baking potato into small cubes.
Step #2
Place onto a baking tray and add the crushed garlic and drizzle with olive oil. Roast for 30-40 minutes until just soft. Allow to cool and discard the garlic.
Step #3
Place the water, chopped herbs, cooled potato cubes and bread mix into a bowl and mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed.
Step #4
Cover loosely with polythene and allow the dough to rest for 5 minutes. Press the dough into a greased shallow baking tray measuring 30x20cm. Thinly slice the salad potatoes and scatter on top of the dough.
Step #5
Sprinkle over the rosemary and thyme. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 30 minutes or until double in size.
Step #6
Remove the cover and drizzle over the olive oil and sprinkle the rock salt on top. Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen and deep golden brown in colour.
