Name: Focaccia
Prep time: 180 min
Cook time: 25 min
Total time: 205 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g potato, peeled; 250 g 00 flour; 250 g semolina flour; 8 g fresh yeast; 2 g granulated sugar; 360 ml water, room temperature; 10 g salt, plus more as needed; 20 ml extra-virgin olive oil, plus more as needed; 200 g cherry tomatoes; 1 tsp dried oregano

Ingredients

Servings:

150 g

potato, peeled

250 g

00 flour

250 g

semolina flour

8 g

fresh yeast

2 g

granulated sugar

360 ml

water, room temperature

10 g

salt, plus more as needed

20 ml

extra-virgin olive oil, plus more as needed

200 g

cherry tomatoes

1 tsp

dried oregano

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Directions 10 steps | 205 Minutes

Step 1

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.

Step 2

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.

Step 3

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

Focaccia Recipe: Add the mashed potato, fresh yeast and granulated sugar.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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).

Step 9

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.