Focaccia Barese with Potato, Cherry Tomatoes and Olives

What you need

• 300 g (11 oz) starchy potatoes, peeled and cut into chunks
• 250 g (2 cups) bread flour
• 250 g (1 1/2 cups) fine durum semolina, semola rimacinata
• 7 g (2 1/4 tsp) active dry yeast
• 2 tsp salt, plus a pinch for the potato water and the top
• 100 ml (6 tbsp) olive oil, extra virgin, divided
• 300 g (10 oz) cherry tomatoes, halved
• 100 g (3.5 oz) black olives, pitted
• 1 tsp dried oregano

Method

Restated from the original video

1. 1

   Boil the potatoes in salted water until a knife slides in without resistance, 15-20 min.

2. 2

   Drain, mash until completely smooth and let cool until lukewarm.

3. 3

   Stir the yeast into 270 ml (1 1/8 cups) of warm water at about 35 °C (95 °F). Leave it for 5 min until foamy.

4. 4

   In a large bowl, mix the bread flour, semolina and 2 tsp salt. Add the mashed potatoes, the yeast water and 2 tbsp of the olive oil.

5. 5

   Knead for 10 min by hand, or 6-8 min with a dough hook, until the dough is soft, smooth and slightly sticky. Add a splash more water if it feels stiff.

6. 6

   Cover the bowl and leave the dough until doubled, 1-1 1/2 h.

7. 7

   Pour 2 tbsp of the olive oil into a 30 x 40 cm (12 x 16 in) baking pan. Press the dough out to the corners, then let it rest for 10 min and press again if it springs back.

8. 8

   Cover and let the dough turn airy for 30-40 min. Heat the oven to 230 °C (450 °F) in the meantime.

9. 9

   Oil your fingertips and press deep dimples all over the dough. Push the tomatoes into the dimples cut side up, then dot with the olives.

10. 10

    Sprinkle with the oregano and a pinch of salt, then drizzle with the remaining olive oil.

11. 11

    Bake in the lower third of the oven until golden on top and crisp underneath, 25-30 min.

12. 12

    Cool in the pan for 5 min, then slide onto a rack. Eat it warm or cooled.

Imported from italianfoodforever.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.