In a large bowl, dissolve the yeast in 350ml of water and add 2 tbsp of olive oil
2
Step 2
Add the flour and 1 tsp salt and mix well with your hands to make a dough. Cover and leave in fridge for 2-3 hours
3
Step 3
Then turn your dough out into an oil tray (roughly 20 x 20cm)
4
Step 4
Using your fingertips, gently stretch the dough into a rectangle and then fold in half. Rotate the dough 90 degrees and repeat the process, before leaving to rest for 30 minutes
5
Step 5
After resting, repeat step 4 twice more
6
Step 6
Heat oven to 220°C fan
7
Step 7
Gently stretch dough to fill your tray
8
Step 8
Spread the potato slices over the dough. Mix the rest of the olive oil with the turmeric powder and a brush over the potatoes. Sprinkle with sea salt and bake in the oven for 25-30 minutes
9
Step 9
When cooked, drizzle some more olive oil and scatter rosemary over the top of bread and voila!