What you need:
1/4l tepid water
1 small potato
1 tea spoon salt
2 table spoon of extra vergine olive oil
1/2 cube yeast (25gr)
about 15 cherry tomatoes
green or black olives
coarse sea salt
Start with boiling the potato, it will make the pastry softer. When it’s boiled to soft, remove the skin and squash the potato with a fork. Mix the yeast with the tepid water. In a large bowl, mix flour, the tea spoon of salt and the squashed potato. Then add the water/yeast mix gradually and knead the pastry until soft and smooth. Let the pastry rise for at least one hour in a warm, dry place, covered with a clean, wet towel. Meanwhile cut the tomatoes in quarters and halve the olives if they are large.
Once the pastry has risen, distribute some oil on a baking tray so the focaccia won’t stick to the tray. Then flatten the pastry inside the oily tray and spread the rest of the oil on the focaccia pastry, distributing it evenly with the back of the spoon so that the surface is nicely covered with a thin layer of oil. Let the pastry rise in the tray for another 5 minutes, before adding the cut tomatoes and olives by pushing them lightly into the pastry. Sprinkle oregano and coarse sea salt on top and bake in the lower half of the preheated oven (200 degrees) for approx. 30 mins. When it’s golden, switch to grill for a couple minutes with increased heat until the tomatoes are slightly burned. You can stuff it with mortadella, parma ham or mozzarella or enjoy it plain.
Recipe source: Mr. C in cooperation with Papà C.
Recommended music while cooking this: Joe Sandriani – Mlfet (still to be published)