Potato focaccia: how to make it super soft!

INGREDIENTS
350g of potatoes
160ml (3/4 cup) of extra virgin olive oil
14g (3/4 tbsp) of salt
100ml (1/2 cup) of water
100ml (1/2 cup) of milk
400g (3 1/4 cups) of bread flour
12g of fresh yeast
Rosemary
Coarse salt

METHOD
1. Peal and cut the potatoes into pieces and transfer to the pot full of water. Let them boil for 30 minutes.
2. Smash the potatoes in the bowl and add the olive oil, salt, water, milk, fresh yeast and mix to combine. Add the bread flour and knead it with your hands to obtain a smooth dough. Cover with cling film and let it rise for 3 hours, or until is double in volume.
3. After time has elapsed punch out the gas from the dough and transfer to the oiled baking pan (28cm pan size). Press with hands to cover all sides. Cover with cling film and let it rise for 1 hour.
4. After time has elapsed pour olive oil on top and make the classic holes of the focaccia with your fingertips.
5. Add the rosemary and coarse salt on top and transfer to the oven. Bake at 180°C/360°F for 40 minutes.
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