Focaccia bread with thyme and olives
Peel the potatoes, cut them into pieces and boil them in salted water.
When they are cooked, drain them, keep the water in which they boiled, crush them and let them cool.
Put the mashed and cooled potatoes in the bowl of the robot or in a deep bowl.
Add flour, yeast, dried thyme, salt and oil.
Start mixing and kneading by gradually adding cooled water.
Incorporate 200 g of potato water (+ or -) and knead for 10 minutes until you get a soft but not very sticky dough.
I put it in a big freezer bag and left it in the fridge overnight.
The dough will grow, the bag will swell (close it but leave free space for it to grow).
On the 2nd day, remove the dough and let it rise at room temperature for 1 hour.
Flour the work surface, degas the dough and form a rectangular loaf.
Place it on a well-greased baking tray or covered with baking paper.
Let it rise for another 30 minutes -1 hour.
Preheat the oven to 220 ° C.
Stir in the olives, sprinkle with a little thyme and bake for 25 minutes.
It should not be browned hard, only slightly on the edges.
Allow to cool completely before cutting into portions.
It can be served simple, with a soup, with a food in sauce, make a sandwich, etc.