Potato schiacciata (Tuscan bread) with mascarpone

Method

1. Step 1

   To make the schiacciata, combine the yeast, milk and 2 cups (500ml) lukewarm water in a medium bowl. Whisk until yeast dissolves. Set aside for 5 mins until mixture is frothy. Add flour and fine sea salt and stir until a dough forms. Add oil to a separate large bowl. Add dough and turn to coat in the oil. Cover and set aside in a warm, draught-free place for 1-1½ hours or until the dough doubles in size.

2. Step 2

   Preheat oven to 220°C. Brush a 20cm x 30cm lamington pan with butter. Use your hands to scoop the edges of the dough and bring into the centre. Transfer to the prepared pan, gently stretching to the edges. Set aside in a warm, draught-free place for 1 hour or until risen. Use the end of a wooden spoon to push dimples over the top of the dough. Top with half the mozzarella and half the parmesan. Arrange the potato slices, overlapping, over the cheese. Top with remaining mozzarella, parmesan and thyme. Drizzle with extra oil. Bake for 45-50 mins or until golden. Turn the schiacciata onto a wire rack to cool.

3. Step 3

   Place the mascarpone, garlic, parsley, oregano, thyme, lemon rind and lemon juice in a medium bowl. Stir until well combined. Season.

4. Step 4

   Slice the schiacciata. Serve with mascarpone mixture, prosciutto, salami and pickled chillies.