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1
Place the walnuts into a dry frying pan over a medium heat with the vegetable oil.
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2
Cook the walnuts for a few minutes until golden and crunchy.
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3
Remove from the heat and allow to cool.
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4
To make the dough in the breadmaker; Place both the flours into the bread pan with the salt.
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5
Cut the cooked jacket potato in half and scoop out the inside into a measuring jug.
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6
Using a spoon, mash the potato until smooth.
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7
Add the yeast and water to the mashed potato and mix until it all dissolves.
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8
Pour this into the bread pan.
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9
Add the roasted walnuts and set your machine to the dough only setting.
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10
To make the dough by hand; Place both the flours and the salt in a large mixing bowl.
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11
Cut the cooked jacket potato in half and scoop out the inside into a measuring jug.
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12
Using a spoon, mash the potato until smooth.
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13
Add the yeast and water to the mashed potato and mix until it all dissolves.
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14
Add this to the flour and salt and using your hands, mix together until it forms a dough and comes away from the bowl - it should take about 3-4 minutes.
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15
Transfer the dough to a lightly floured work surface and knead for about 5-10 minutes.
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16
Flatten out the dough and scatter the roasted walnuts all over.
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17
Continue to knead for 1 minute to mix in the nuts.
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18
Place the dough back into the bowl, cover with cling film and leave in a warm place for 30-40 minutes or until it has almost doubled in size.
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19
To finish; Preheat the oven to 220C (425F), gas mark 7.
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20
Turn out or transfer the dough onto a very lightly floured work surface, roll it out into a round pizza base shape - it should be about 2.5-5cm (1-2in) thick and place on a nonstick baking tray.
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21
Using clean hands, use your finger to push little holes all over the dough and drizzle with plenty of extra virgin olive oil - the oil should dribble into the holes you have made to create wells of richness.
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22
Scatter over the rosemary leaves and sea salt and bake for 20 minutes or until the bread is golden and sounds hollow when tapped underneath.
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23
Remove the bread from the oven and give the bread a final drizzle of olive oil to reinforce that great peppery olive flavour.
