Make the dough by placing the flour and the boiled potatoes (mashed or riced) in a large bowl. In a glass, dissolve the packet of active dry yeast with 2 teaspoons of sugar and a little warm water.

Pour this mixture into the bowl and mix with the flour and potatoes. Knead until the dough starts to come together. Add salt and continue kneading until you have a smooth, elastic, and well-hydrated dough.
Let the dough rise in the bowl, covered with a kitchen towel and wrapped in a blanket, until it doubles in size.

Meanwhile, prepare the filling: wash and slice the green onions. Sauté them in a skillet with olive oil and a splash of water. Halfway through cooking, add the black olives and a pinch of salt. Cook for another 10 minutes, then let cool.

Once the dough has risen, divide it in half. Roll out one half and use it to line a greased baking pan. Spread the green onion and olive filling over the dough.
Roll out the other half of the dough and use it to cover the filling. Brush the top of the focaccia with a little olive oil.

Bake at 480°F (250°C) for 30 minutes, until the top of the pizzitello is golden, like the beautiful Valle d’Itria bathed in warm sunlight.