Kumara and blue cheese focaccia

1.Combine flour, yeast, sugar and salt in a large bowl. Combine warm water with 1/2 tablespoon of the oil. Stir into dry ingredients with a wooden spoon, until too firm to stir. With lightly floured hands, work dough into a ball, then turn out onto a lightly floured surface.

2.Knead dough 3 minutes, until smooth and elastic. Brush a large bowl with 1/2 tablespoon of the oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Set aside in a warm place for 1 hour, until doubled in size.

3.Meanwhile, place kumara in a microwave-proof bowl. Seal or cover. Microwave on high 5-7 minutes, until tender.

4.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

5.Turn dough out onto a lightly floured surface, punch down and knead lightly for a few seconds. Press or roll into a 35cm x 23cm rectangle. Place on prepared tray.

6.Brush dough with remaining oil and top with kumara. Crumble over cheese and scatter with thyme. Season. Bake 25 minutes, until crisp and golden. Serve.