250 gr flour 0
250 gr semolina
2 (small) boiled potatoes
4 tablespoons extra virgin olive oil
1/2 cube of yeast or 2 teaspoons dried yeast
Approximately 300-350 ml of warm water
2 teaspoons salt
1 teaspoon of sugar
4 -5 tablespoons of oil
50 ml of water
10 cherry tomatoes
10 green olives Baresane
mix the two sifted flour in a large bowl with the smashed potatoes and put the yeast, previously dissolved with the sugar in 100 ml of warm water taken from the total
As you knead (by hand or with a kneader) continue to add the remaining water little by little and at the end add the oil and salt.
Mix vigorously until the mixture is smooth, elastic, but soft covered with plastic wrap and let rise in a warm place until it double, then put it in a pan of about 35-40 cm in diameter spread with olive oil. With your hands, also wet with oil, spread out the focaccia into the pan, put on the top the olives (not pitted) and the tomatoes cut in half, with the convex side facing outward. Cover the dough with a cloth and let it rise for about 15 minutes.
Meanwhile, prepare an emulsion, mixing with a fork, water, oil, a pinch of salt and pour it on the focaccia . Sprinkle it with oregano and bake in preheated oven at 200 C (400 F )degrees for about 30 minutes.
Once baked, wrap the pan with a damp cloth and let it cool.