My favorite focaccia

Ingredients for 1 servings:

• 325 g flour
• 85 g potatoes, cooked
• 100 ml water, lukewarm
• ½ cube of yeast
• ½ tbsp sea salt
• 1 garlic clove(s)
• olive oil
• e.g. olive oil
• n. B. Thyme
• e.g. oregano
• e.g. rosemary
• e.g. cheese for topping (mozzarella, feta cheese, etc.)
• 1 onion(s)
• 2 tbsp tomato paste
• n. B. Pepper, black
• e.g. cream cheese
• e.g. mushrooms
• e.g. poultry sausage or salami
• n. B. Basil leaves, fresh
• e.g. tomato(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

variable

First, dissolve the yeast in lukewarm water and add a pinch of flour to help the yeast work. Then, cover with a kitchen towel and set aside for a few minutes. Make a well in the center of the flour, pour the water-yeast mixture into it, and knead everything together. Add the coarse sea salt and the cooked potatoes (preferably mashed beforehand) and work it in. Knead the dough thoroughly, adding water or a little flour if needed. Form the dough into a ball, cover, and let it rise in a warm place for at least two hours. Lightly coat a baking sheet with olive oil, divide the dough into pieces of your choice, and roll them out to about 1 cm thick, or shape them by hand. Press the sliced ​​garlic clove into the dough and prick the dough lightly all over with a fork. Top the focaccia as desired and drizzle with olive oil. Now turn the oven down from preheated to 250 degrees Celsius to 225 degrees Celsius and bake the focaccia for 20-25 minutes until the desired browning is achieved. When it comes to toppings, your imagination is the limit. Here are two examples: Dice the onion and sauté in a little olive oil, then add 2 tablespoons of tomato paste and fry. Season with oregano, thyme, and rosemary, as well as salt and pepper, and remove from the heat. Spread the mixture on the dough and top with crushed tomatoes, poultry salami, and feta cheese. After baking, scatter fresh basil leaves on top. For the second version, spread cream cheese, or herbs if you like, on the dough. Top the cream cheese with sliced ​​mushrooms and crushed tomatoes, pour olive oil over it, and bake the focaccia.