55 minutes

For a 12 inch square baking tray:

For the dough:
all-purpose flour, 3 cups (semolina flour, or half and half)
warm water, 1 cup
peeled, cooked and mashed potato, 1 of about 5,3 oz
brewer’s yeast, 1/2 cube
sugar, 1 tsp
evo oil, 2 tbsp
salt, 1/2 tbsp

For the dressing:
cherry tomatoes
baresane or Gaeta black olives (you can also use the olives you prefer)
evo oil


In a large bowl, melt yeast in warm water, then add sugar and let stand for 5 minutes. Meanwhile in an-other bowl mix salt with oil. In a large bowl put flour, mashed boiled potato and add yeast, oil with salt and the water left. Mix for about ten minutes. The mixture should be very soft but not too liquid.
Once it’s ready cover the container with a cloth or plastic wrap and let leaven for at least an hour in a warm place (in the oven with the light on or in the pan covered with a blanket).
Meanwhile, in a small bowl smash tomatoes using your hands or cutting them into halves, crush them to release their liquid. Add salt, toss with oil and oregano. Do not throw away tomato water.
Grease very the base and sides of a 12 inch backing tray with oil and a sprinkle with salt. If you prefer a higher focaccia use a smaller pan, but remember that real focaccia from Bari is thin.
Pour the dough into the pan, without deflating it. Spread it using greasy hands until getting a homogeneous layer that reaches the edges of the pan. Add olives and tomatoes with the skin upwards. Pour tomato liquidon your focaccia, then cover with a larger baking pan acovered with a blanket or a towel and let leaven another hour. Sprinkle the surface with salt and oregano and bake at 430 °F degrees for 30 minutes (ventilated mode).
When ready, cover the pan with a cloth and let it cool down.

Thanks to: Pasta Loves Me