Servings: 22 pieces
Prep time: 30 minutes
Cook time: 16-20 minutes
Inactive time: 2.5 - 3 hours
This recipe yields 1 (16"x12") tray, which makes approximately 22 pieces

For the Dough:

● 1 1⁄4 cups Water, lukewarm (around 80°F/27°C)
● 2 1⁄4 teaspoons Active Dry Yeast
● 1 1⁄4 teaspoons Granulated Sugar
● 4 1⁄2 cups All-Purpose Flour
● 2 teaspoons Kosher Salt
● 1 large Russet Potato (about 4.2 ounces), peeled and cut into 1-inch pieces
● 1⁄4 cup Olive Oil, divided (3 tablespoons for proofing, 1 tablespoon for the pan)

For the Topping:

● 1 cup Carbone Fine Food Marinara Sauce
● 1⁄2 teaspoon Dried Oregano
● 1⁄4 teaspoon Sea Salt (like Maldon)

Make the Dough:
1. Prepare Milled Potatoes & Cooked Potato Water: Place the peeled and cut potato pieces
in a small saucepan and cover with water. Bring to a boil and cook until the potatoes are
very tender (easily pierced with a fork). Drain the potatoes, reserving the cooking water.
Pass the cooked potatoes through a potato ricer or mash very well with a fork until
smooth. Measure out 3⁄4 cup of milled potatoes and 1⁄3 cup of the reserved cooked potato
water. (You may have extra potato water.)
2. In the bowl of a stand mixer, combine the 80° water, yeast, and sugar and blend with a
fork. Let sit for 5-10 minutes until foamy.
3. Add the flour and kosher salt to the yeast mixture. Mix with a spoon or your hands until a
"shaggy mass" forms.
4. Add the 3⁄4 cup milled potatoes and 1⁄3 cup cooked potato water. Mix with the dough hook
attachment on medium low for 4 minutes until well combined. The dough will be sticky.
5. Lightly grease a large bowl or container with 3 tablespoons of olive oil. Transfer the
dough to the oiled bowl, turning to coat.
6. Cover the bowl with plastic wrap or a damp towel and let the dough proof at room
temperature until doubled in size, about 1 hour, depending on the warmth of your
kitchen.

Prepare and Bake the Bread:
1. Preheat your oven to 425°F (218°C).
2. Lightly grease a 16”x12” baking sheet (or a similar size, like a half-sheet pan) with the
remaining 1 tablespoon of olive oil, making sure to coat all edges and corners.
3. Carefully transfer the dough to the prepared baking sheet. Let the dough rest for 15-20
minutes, uncovered, to relax.
4. Using oiled hands, gently press and stretch the dough to evenly cover the entire pan,
working from the center outwards. If the dough springs back, let it rest for another 10
minutes before continuing.
5. Spread the Carbone Fine Food Marinara Sauce evenly over the dough.
6. Let the dough proof again, uncovered, at room temperature until it rises just below the
rim of the tray (about 30-45 minutes).
7. Sprinkle the dried oregano and sea salt evenly over the sauce.
8. Bake in the preheated oven for 16-20 minutes, rotating the pan halfway through. The
bread should be golden brown.
9. Allow to rest for at least 30 minutes at room temperature before serving.
10. Once cooled, cut into pieces (approximately 1.5” x 1.5”).