Focaccia barese with potatoes

Preparation steps

• Boil the potatoes in their skins, then peel them, press them with a potato press or mash them. Allow to cool. Crumble the yeast in half the amount of water with the sugar. Leave to activate for 10-15 minutes. If you are working with yeast, garnish it into pieces, add to a bowl with half the amount of water and stir with a whisk to melt.
• In a bowl of a table mixer, mix the flour (semolina), potatoes and yeast. Start kneading with a spatula gradually adding the rest of the water. Then add salt, when the dough absorbs, pour in slowly, in a thin stream of oil - pour in a little, wait for the dough to absorb, then add again. Replace the spatula with a hooked attachment and continue to knead until the dough is well bonded, smooth and elastic.
• Spread the dough on a lightly floured board and form a ball by pulling the ends towards the middle (the dough is quite soft). Put the dough in a slightly oiled pan. Cover or cover with cling film and leave on warm until doubled.
• When the dough has doubled, roll it out into an oiled baking sheet and part by pressing with your fingers. Cover with cling film and let rise again for 1 hour.
• Cut the tomatoes in half and remove the seeds. Press them into the dough, with olives in between. Sprinkle with oregano, coarse sea salt and oil.
• Bake the focaccia at 220 ° C for about 20 minutes. Take it out on the grill to cool, but serve it warm.