Method

• 1.
  Place flours, yeast and sugar in a large bowl. Gradually add 400ml lukewarm water, mixing to form a very soft dough. Add 2 tsp salt flakes and mix thoroughly. Once combined, use your hands to knead the dough, stretching it from underneath to over the top. Repeat for 2 minutes.
• 2.
  Transfer to a lightly greased bowl, cover with plastic wrap or a tea towel, and set aside at room temperature for 1 hour or until doubled in size.
• 3.
  Knock back the dough, cover again with plastic wrap or a tea towel and set aside at room temperature for a further 1 hour or until doubled in size.
• 4.
  Meanwhile, roughly chop potato and place in a small saucepan of cold salted water over medium-high heat. Bring to the boil. Cook for 20 minutes or until very tender. Drain and cool slightly, then roughly crush.
• 5.
  Grease a 25cm x 36cm baking pan with 1 tbs olive oil. Knock back the dough again and transfer to the prepared pan. Stretch out dough to roughly the size of the pan, then spoon over crushed potato, drizzle with remaining 2 tbs oil and scatter with salt flakes. Cover and set aside for 30 minutes or until dough has risen by about one-third.
• 6.
  Meanwhile, preheat oven to 220°C. For the garlic and herb butter, wrap whole garlic bulb in a sheet of foil.
• 7.
  Once risen, use your fingers to press deep dimples all over the focaccia. Bake garlic and focaccia for 30 minutes.
• 8.
  Remove garlic and focaccia from oven and open garlic parcel to cool slightly. Once cool, squeeze garlic out of skins and combine in a bowl with butter, herbs and a pinch of salt flakes. Spoon over focaccia.
• 9.
  Allow to cool slightly, then serve.