Ingredients
Directions 10 steps | 205 Minutes
Bring a small pot of water to a boil. Boil the potato until tender and mash the potato. Let cool.
![Focaccia Recipe: Bring a small pot of water to a boil.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671482583/recipes/DSCF1648_63a0ccd6d5408.jpg)
In a stand mixer fitted with a hook attachment or in a large bowl, add the 00 and semolina flour. Mix to combine.
![Focaccia Recipe: In a stand mixer fitted with a hook attachment or in a large bowl, add the 00 and semolina flour.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671482586/recipes/DSCF1652_63a0ccda1b806.jpg)
Add the mashed potato, fresh yeast and granulated sugar. Mix on medium speed.
![Focaccia Recipe: Add the mashed potato, fresh yeast and granulated sugar.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671482609/recipes/DSCF1657_63a0ccf0e03fc.jpg)
While the mixer is running, slowly add the water. Add the salt before the water is completely absorbed.
![Focaccia Recipe: While the mixer is running, slowly add the water.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671482622/recipes/DSCF1660_63a0ccfd988ab.jpg)
Once a dough forms, slowly add the extra-virgin olive oil with the mixer running. Let the dough rest in the bowl for 15 minutes. The dough will be sticky because of the potato.
![Focaccia Recipe: Once a dough forms, slowly add the extra-virgin olive oil with the mixer running.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671482647/recipes/DSCF1666_63a0cd16b8c8d.jpg)
Stretch and fold the dough. Cover the dough and let it rest for about 3 hours at room temperature.
![Focaccia Recipe: Stretch and fold the dough.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671482669/recipes/DSCF1671_63a0cd2c76d07.jpg)
While the dough is resting, prepare the tomatoes by slicing them in half and seasoning it with salt, olive oil and dried oregano. Set aside.
![Focaccia Recipe: While the dough is resting, prepare the tomatoes by slicing them in half and seasoning it with salt, olive oil and dried oregano.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671482681/recipes/DSCF1676_63a0cd3886494.jpg)
Preheat the oven to 465°F (240°C). Once the dough has doubled in size, place the dough on a large oiled baking sheet. Gently spread the dough with your hands, being careful not to stretch the dough but spread it from the center to the borders.
![Focaccia Recipe: Preheat the oven to 465°F (240°C).](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671482691/recipes/DSCF1678_63a0cd429234d.jpg)
Once the dough is spread out, add the tomatoes by pressing them into the dough. The pressure should squeeze a bit of liquid from the tomato. Drizzle a little oil on top of the focaccia and bake for about 20-25 minutes.
![Focaccia Recipe: Once the dough is spread out, add the tomatoes by pressing them into the dough.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671484589/recipes/DSCF1684_63a0d4acf37be.jpg)
Slice and serve. Buon appetito!
![Focaccia Recipe: Slice and serve.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1671484637/recipes/DSCF1697_63a0d4dc667ba.jpg)
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