Ingredients
Dough
- 1 cup semolina flour
- 1½ cups wheat flour
- 1 medium potato, boiled and mashed
- ¾ cup water
- 2 teaspoons active dry yeast
- 1 tablespoon extra virgin olive oil
- Salt, to taste
Topping
- 300 grams fresh tomatoes
- Olives, as desired
- Dried oregano
- Salt, to taste
- Extra virgin olive oil, for drizzling
Instructions
- Make the dough: In a mixing bowl, combine the semolina flour, wheat flour, active dry yeast, salt, mashed potato, olive oil, and water. Mix thoroughly until a dough forms.
- Knead the dough: Knead the dough on a floured surface for about 10 minutes until it becomes soft and elastic.
- First rise: Place the dough in a covered bowl and let it rise for approximately 2 hours, or until it has doubled in size.
- Shape the focaccia: Transfer the risen dough to a generously oiled round baking pan. Stretch it gently using oiled hands to fill the pan evenly.
- Add the topping: Evenly distribute fresh tomatoes, olives, dried oregano, salt, and drizzle extra virgin olive oil over the stretched dough.
- Second rise: Allow the topped focaccia to rest and rise in the pan for about 30 minutes.
- Bake: Preheat your oven to 400°F (200°C). Bake the focaccia for 25 to 30 minutes, or until the crust turns golden and the bread is cooked through.
- Cool and serve: Remove from oven and let it cool slightly. Slice and serve warm or at room temperature.
Notes
- Using mashed potato in the dough creates a moist and soft texture inside the focaccia.
- You can substitute olives with other toppings like capers or rosemary based on preference.
- Ensure the oven is fully preheated for even baking.
- For a more intense flavor, drizzle some extra olive oil right before serving.
- This focaccia is best enjoyed fresh but can be stored in an airtight container for 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
