Focaccia

Ingredients for 4 servings:

• 650 g flour
• 170 g potatoes, cooked and grated
• 1 pack of yeast, fresh
• 1 tbsp sea salt, coarse
• Sea salt, fine
• 200 ml water, warm
• 8 cherry tomatoes or
• 1 can of tomatoes, chopped
• 2 garlic cloves
• e.g. olive oil
• oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Italian flatbread

Dissolve the yeast in warm water and stir in a pinch of flour. Cover with a kitchen towel and let it rise for a few minutes. Make a well in the center of the flour and add the yeast dissolved in the water, mixing everything well. Stir in the coarse sea salt and the cooked and grated potatoes. Knead the dough well. Add a little more warm water if necessary. Form the dough into a ball and let it rise, covered, in a warm place for 2 hours. Grease a baking tray well with olive oil. Divide the dough into portions as desired and roll out to a thickness of 1 cm. Press the chopped garlic into the dough. Crush halved cherry tomatoes on the dough or scatter diced tomatoes on the dough. Season with oregano and fine sea salt. Drizzle generously with olive oil. Preheat the oven to 250°C (top/bottom heat). Place the baking tray on the second rack from the bottom and reduce the temperature to 225°C. Bake for approximately 20-25 minutes until browned to your desired thickness. Eat the focaccia halved with fresh mozzarella or mortadella like a sandwich, or simply with some salad and herb butter—very filling.