Line a half-sheet rimmed baking tray with parchment. Set aside.

Add diced potato to a medium saucepan. Cover with water and bring to a boil on the stovetop. Reduce heat and simmer until potatoes are fork-tender, about 12-15 minutes.

Use a fine mesh strainer to drain the potatoes. Mash with a fork. Set aside.

While potato boils, coat garlic cloves in olive oil. Place on a small tray and roast under oven grill/broiler, turning periodically with a spatula, until fragrant and golden brown, about 10 minutes.

With a knife, cut roasted  into small pieces. Set aside.

Add the lukewarm water to a large mixing bowl. Sprinkle with the yeast and a pinch of granulated sugar.  Set aside to prove until yeast looks bubbly, about 5-8 minutes.

In a separate bowl, whisk together bread flour, all-purpose flour, kosher salt, chopped rosemary, chopped thyme, and red pepper flakes.

Add dry ingredients to the yeast bowl. Drizzle with the olive oil, then use a bench scraper to combine.

Add the mashed potato and continue mixing until a soft dough forms. (If dough seems dry, add 1-2 more tablespoons lukewarm water, but it shouldn’t feel wet or sticky. The potato and cheese will both add moisture to the dough.)

Turn out onto lightly floured countertop.

Knead by hand for 10 minutes, or until smooth and elastic.

Add the crumbled blue cheese and roasted garlic and use your hands to mix until well combined, about 1 minute more.

Shape dough into a ball. Place in a clean, lightly oiled mixing bowl and drizzle with oil.

Cover bowl with a soft cloth or plastic wrap (or one of these handy elastic food storage covers). Sit bowl in a warm place allow dough to rise until doubled in size, about 1 – 1 1/2 hours.

Punch dough down.

Shape dough into a smooth ball. Place on prepared tray.

Cover with plastic wrap. Allow dough to rise until doubled in size, about 30 – 45 minutes more. While dough rises, preheat oven to 400° F / 205° C.

Coat dough with flour. With a bread lame or kitchen shears, score as desired.

Sprinkle generously with coarse sea salt.

Bake in preheated oven for 45 – 50 minutes, or until top and bottom are deeply golden brown.

Transfer potato bread to a wire rack and allow to cool completely prior to serving.