Ingredients
- 250gr flour 00
- 250gr remilled semolina
- 150gr tomatoes
- 1 potato
- 12 gr brewer’s yeast
- Oregano
- Pitted olives
- Extra virgin olive oil
- Coarse salt
Preparation of the recipe
1
Peel and boil a potato.
2
Prepare the very first base of your focaccia with 60ml of water, 30gr of flour, 12gr of brewer’s yeast and a pinch of sugar. Mix and let it rest for 15 min.
3
In a bowl mash the potatoes, add the flour, the remilled semolina and the mix that you have prepared before.
Dissolve a spoon of coarse salt in 250ml of water together with 2 spoons of extra virgin olive oil. Use this liquid to knead the dough.
Let it rise for 2 hours.
4
Cut the tomatoes in half, season with oil, salt and oregano.
5
Dust the baking tray with some oil and remilled semolina and spread the dough.
6
Add the cherry tomatoes, the olives, some extra virgin olive oil and oregano.
7
Bake your focaccia at 230° for 15-20 minutes.
