Focaccia with Caprese

Ingredients for 4 servings:

• ½ pack of dry yeast
• 500 g flour
• 200 ml water
• 4 potatoes, floury
• 8 olives
• 8 cocktail tomatoes, halved
• 4 garlic cloves
• 1 rosemary sprig(s)
• 1 sprig(s) of thyme
• 2 tomatoes
• 200g mozzarella
• 8 basil leaves
• 1 dash of olive oil
• 1 shot of vinegar
• 3 pinches of salt and pepper
• 1 shot of balsamic cream
• 1 tbsp Parmesan cheese, freshly grated
• e.g. pesto, green

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Boil the potatoes for about 20 minutes. Then let them cool, peel and mash. Meanwhile, dissolve the yeast in lukewarm water and let it rest briefly. Add half the flour and the water and mix with a mixer until you have a dough that should have the consistency of pancake batter. Then let it rest for about 30 minutes. Mix the mashed potatoes and the remaining flour with the dough and season with salt. Knead the dough with the flour until it is no longer sticky. Let it rise for another 30 minutes. Alternatively, you can let the dough rise overnight in the refrigerator and then freeze it. While the dough is rising, slice the tomatoes and mozzarella for the Caprese and arrange them on a plate. Drizzle with olive oil and a little vinegar, top each with a basil leaf, season with salt and pepper, and garnish with balsamic vinegar. Roll out the dough about 3-4 cm thick on a baking sheet lined with baking paper. Press the halved cherry tomatoes, sliced ​​garlic, and olives deeply into the dough. Sprinkle the chopped herbs over the dough. Bake in a preheated oven at approximately 190°C (top/bottom heat) for 10 minutes. Remove briefly and prick the dough with a fork. Drizzle with olive oil and return to the oven for another 10 minutes, until the focaccia is golden brown. Cut the finished focaccia into pieces and serve with green pesto and freshly grated Parmesan cheese for the Caprese.