Add all ingredients to mixer and mix for 5 minutes on slow speed & 5 minutes on fast speed.
Once mixing is complete, add roasted potatoes and chives, mixing on slow for additional 3 minutes, or until they are fully incorporates into dough.
Scale & Make-Up
Bulk ferment dough for 60 minutes.
Ensure that table is fully dusted with flour. Gently let dough spread on the table, making sure the air stays in the dough.
Using a rolling pin, gently sheet dough to 6mm.
Cut into 2" x 5" rectangles, around 80 grams, and place onto floured boards.
Place in proofer for 45-60 minutes.
For decoration, brush with oil and top with thinly sliced potatoes, followed by a sprinkle of coarse black pepper.
Oven temperature to be set at 200°C / 392°F with no steam.
Bake for 18-20 minutes.