Focaccia with Cherry Tomatoes

Name: Focaccia with Cherry Tomatoes
Total time: 10800 s
Yield: Serves 4 servings
Ingredients: 4 3/4 cups all-purpose flour (about 600 grams; or 1 1/2 cups bread flour and 1 1/2 cups all-purpose flour); 1 medium raw potato; 1 packet dry yeast; 1 3/4 cups water (about 450 ml); 1 1/2 tablespoons fine salt (about 20 grams); 1 teaspoon sugar; as needed Cherry tomatoes,; as needed Oregano,; as needed Coarse salt,; as needed Olive oil,

Francesca Calabrese @cook_francy3009

Castel Maggiore

As a proud Apulian, I couldn't resist sharing the recipe for the focaccia from Puglia that I make regularly.

Francesca Calabrese @cook_francy3009

Castel Maggiore

As a proud Apulian, I couldn't resist sharing the recipe for the focaccia from Puglia that I make regularly.

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Ingredients

At least 3 hours

Serves 4 servings

4 3/4 cupsall-purpose flour (about 600 grams; or 1 1/2 cups bread flour and 1 1/2 cups all-purpose flour)
1medium raw potato
1 packetdry yeast
1 3/4 cupswater (about 450 ml)
1 1/2 tablespoonsfine salt (about 20 grams)
1 teaspoonsugar
as neededCherry tomatoes,
as neededOregano,
as neededCoarse salt,
as neededOlive oil,

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Steps

At least 3 hours

1

Grate the raw potato into a bowl and mix it with the flour, salt, and sugar.
2

Add the water and mix vigorously.
3

Add the yeast and continue mixing vigorously. The dough will be quite wet and sticky.
4

Let the dough rise for 2-3 hours.
5

With oiled hands, spread the dough onto a baking sheet and top with sliced cherry tomatoes, salt, oregano, and a drizzle of olive oil.
6

Bake at 430°F (220°C) for the first 10 minutes on the lower rack, then for another 15 minutes in the middle of the oven at 390°F (200°C).