The focaccia dough is made with potatoes, which should help make the centre moist and the outside crisp
Preparation time: 10 minutes
Cooking time: 30 minutes
1 medium pontiac or desiree potato
250g plain flour, plus extra for dusting
250g fine semolina
6g instant dried yeast
1 tsp sugar
350 ml tepid water
1 tsp salt
Extra-virgin olive oil, for greasing and drizzling
50g pitted black olives, halved
200g ripe cherry or other small tomatoes, halved or quartered
Dried oregano, for sprinkling
1 Place the potato in a small saucepan, fill with cold water and bring to the boil. Cook for about 30 minutes or until easily pierced with a fork. Drain, peel and mash or push through a potato ricer. You need 150g cooked potato.
2 Whisk the flour, semolina, dried yeast and sugar in a large bowl. Add the warm potato and tepid water. Stir through using a wooden spoon, then add the salt.
3 Bring the dough together, then tip onto a well-floured work surface and knead for a few minutes until smooth. Divide the dough in half and fold the dough a couple of times.
4 Oil the base and sides of two 22cm cake tins. Place each mound of dough, seam-side down, in the centre of each tin and cover with clean tea towels. Place in a draught-free spot for at least 1 hour or until doubled in size.
5 Preheat the oven to 200°C/R6. With well-oiled hands, lift the dough from the tins and them flip on to the other side. Push the dough back into the tins using your fingers, so that they are covered in small indentations. Push olive and tomato halves in the indentations, then sprinkle over some dried oregano. Drizzle with extra-virgin olive oil.
6 Bake for 30 minutes, or until the focacce have risen and are golden on top. Enjoy warm.
Recipe and image courtesy of Italy’s Bars and Hidden Laneways by Paola Baccia published by Smith Street Books.