Mediterranean olive and potato foccacia

Ingredients for 1 servings:

• 400 g flour
• 1 tsp salt
• 1 tsp sugar
• 80 g mashed potato powder
• 1 packet of dry yeast
• 600 ml water, lukewarm
• 1 pack of mixed green and black olives
• ½ jar tomatoes, dried in oil
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 1 tbsp sesame seeds
• 1 tbsp oil from the sun-dried tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

fluffy, spicy, party-friendly

Mix the flour, salt, sugar, yeast, mashed potato powder, and water with a dough hook. Let it rise for about 5-6 hours or refrigerate overnight. Briefly stir the dough with a spatula, tip it onto a baking sheet lined with baking paper, and spread it out slightly. Distribute the olives and sun-dried tomatoes evenly over the dough and press it firmly into the dough. Brush with the oil from the sun-dried tomatoes and sprinkle with the herbs and sesame seeds. Bake for 15 minutes at 200°C with fan/convection oven and for about 30 minutes at 175°C with top/bottom heat. It should no longer be moist on the inside and crispy on the outside. Test by cutting into it and adjusting the time.