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sponge ingredients:

1/2 C leftover mashed potatoes, cold
3/4 C hot water
1 tsp dry oregano
1 tsp dry rosemary
1 tsp basil
3/4 C unbleached flour
2-1/4 tsp active dry yeast

remaining loaf ingredients:

1/2 tsp salt
2 Tb olive oil
2 C unbleached flour
flour for kneading

topping:

olive oil
3 oz grated cheese
Non-stick cooking spray

1. Combine sponge ingredients in large mixing bowl. Whisk briskly to mix thoroughly. Cover with damp cloth and place in warm location to proof. (Sponge is proofed when the surface looks curdled.)
2. Add salt & olive oil to sponge; stir briskly with wooden spoon. Add flour to sponge in half-cup increments, stirring to mix after each. Dough should form a ball.
3. Turn dough onto well-floured board and knead until smooth, about ten minutes. Add flour as needed to prevent sticking.
4. Form dough into ball, place in mixing bowl sprayed with non-stick cooking spray, cover with damp cloth and let rise until doubled.
5. Turn risen dough into center of round baking dish sprayed with non-stick cooking spray. (I use a quiche pan.) With lightly floured and splayed fingers, push dough to edge of pan, leaving imprints. Brush lightly with olive oil. Sprinkle with cheese. Bake at 350°F for 30 to 40 minutes, until browned.

Makes one flat loaf.

Notes: