Focaccia

Ingredients for 4 servings:

• ½ kg flour
• ¼ cube of yeast
• 2 medium-sized potatoes, cooked and mashed
• 1 tbsp salt
• Water, lukewarm
• 2 tomatoes
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place flour in a bowl; dissolve 1/4 of the yeast with a pinch of sugar in a little lukewarm water and add to the flour. Add the mashed potatoes and salt. Then knead the dough, adding enough lukewarm water (not too much at once) until the dough starts to pull away from the bowl (the dough will be a little sticky, but still easy to knead). Cover and let rise in a warm place for about 30 minutes. Place the dough in a baking sheet greased with olive oil and flatten it with flour-dusted fingers. Let rise again for about 20-30 minutes. Then quarter fresh tomatoes and press them onto the dough (you can also use canned tomatoes). Top with black olives, if desired. Sprinkle some salt on the tomatoes. Drizzle the dough all over with a little olive oil and brush well with your fingers. Pierce the dough with a fork. Preheat the oven to 220°C (425°F). Bake on the lowest rack for about 20-25 minutes. My family and I eat the focaccia with Italian mortadella, or other ham or provolone (Italian cheese), along with a good Italian red wine.