Focaccia Recipe

Bring a small pot of water to a boil. Boil the potato until tender and mash the potato. Let cool.

In a stand mixer fitted with a hook attachment or in a large bowl, add the 00 and semolina flour. Mix to combine.

Add the mashed potato, fresh yeast and granulated sugar. Mix on medium speed. 

While the mixer is running, slowly add the water. Add the salt before the water is completely absorbed.

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.

Stretch and fold the dough. Cover the dough and let it rest for about 3 hours at room temperature.

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.

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.

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.

Slice and serve. Buon appetito!