Potato Bread With Tomatoes

Cook the potatoes in a large saucepan of lightly salted boiling water for 15-20 minutes, until tender but not flaky. Drain really well, reserving the cooking liquid.

Put ⅓ cup of the cooking liquid into a large bowl and let cool until lukewarm. Sprinkle the yeast over the liquid, then stir in the sugar and set aside for 10 minutes.

Mash the potatoes with the oil, then stir in the yeast mixture and mix well with a wooden spoon. Mix in the flours, herbs, and salt and black pepper, turn out onto a lightly floured surface, and knead well to incorporate the last of the flour. Knead the dough until soft and pliable, then put in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, until well risen.

Knead the dough on a lightly floured surface, then coarsely shape into a round, place on a baking sheet, and lightly cover with oiled plastic wrap. Let rise in a warm place for 30 minutes. Score a cross into the dough with a knife and bake in a preheated oven, at 220°C, for 35-40 minutes, until well risen and crusty on top. Transfer to a wire rack to cool for 30 minutes.

Cut 4 slices of the bread and lightly toast. Meanwhile, heat the oil for the topping in a skillet, add the tomatoes, and cook over high heat for 2-3 minutes, until softened. Stir in the thyme and salt flakes. Serve with the toasted bread, seasoned with black pepper.