Focaccia Barese (Potato Focaccia with Tomatoes and Olives)

• 300 g Yukon Gold potato
• 400 g Plain flour
• 7 g Instant yeast
• 10 g Fine sea salt
• 220 ml Water, lukewarm
• 90 ml Extra virgin olive oil
• 250 g Cherry tomatoes, ripe
• 120 g Black pitted olives
• 1 tsp Dried oregano

1. Peel the potato, cut into even chunks, and boil in a large pot of salted water for 12 to 15 minutes until very tender. Drain well, then mash until smooth and let it cool until just warm.
2. In a mixing bowl, stir together the flour, instant yeast and fine sea salt. Add the warm mashed potato, lukewarm water and 60 ml of the olive oil, then mix with a wooden spoon until you have a sticky dough.
3. Tip the dough onto a lightly oiled surface and knead for 8 to 10 minutes until smoother and elastic, adding only a light dusting of flour if it is unmanageable. Return to the bowl, cover, and leave to rise in a warm place for 60 minutes until doubled.
4. Oil a baking tray generously with 15 ml of the olive oil. Tip in the dough and press it out with oiled fingertips to an even thickness, then cover and proof for 25 minutes until puffy.
5. Heat the oven to 220°C (430°F). Halve the cherry tomatoes and press them into the dough along with the olives, then dimple the surface all over with your fingertips.
6. Drizzle over the remaining 15 ml olive oil and sprinkle with the dried oregano. Bake for 20 to 25 minutes until deep golden and the tomatoes are blistered, then cool for 10 minutes before slicing.

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