Sourdough potato focaccia - super soft

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Ingredients:

80 grams sourdough starter (50% hydration, no need to refresh)

350 gr flour 0

150 gr of boiled potatoes

1 tsp salt

100 gr of soy or normal milk

25 grams of olive oil

1 tablespoon of honey or malt

80ml water

Water and oil (50 grams of water + 25 grams of olive oil + little salt)

At 8 pm, use a potato ricer, or push the potatoes through a fine sieve, then add the sourdough starter, milk, water, flour, honey  and work into an into an elastic dough before incorporating the olive oil. Work again into a very elastic and smooth dough. Add some water if necessary to achieve the right consistency.

Put the dough into a sealed container to rest for a couple of hours. 

Around 10 pm, before going to bed, oil a baking tray then flatten the dough onto it, pushing to the corners. Alternatively you can make small round focaccias, as you prefer.

Insert the tray in a food grade bag and leave to prove overnight.

In the morning, preheat the oven to 200C. 

Whisk together the oil and water, use your fingers to dimple the dough then drizzle the top with the mixture.

Sprinkle with coarse sea salt then bake in the oven for about 20 minutes.