One Large cookie sheet or Italian fluted Focaccia Pan
One Large Mixing bowl
Ingredients
4 cupsunbleached flour
2tsp dried yeast
1.5tspsalt
1medboiled potato skinned and mashed fine
2cups warm water
3tbspExtra virgin olive oil
1/2tspdried oregano
10 Cherry Tomatoes
1/4tspsugar
Instructions
In the two cups of warm water disolve the 2 tsps of yeast. Let sit for 5 min. In large Bowl add the 4 cups of sifted flour and make a well in the center. Add the smashed Potato, salt, oil, sugar to the center. Slowly begin to add the water and yeast mixture and slowly begin to work the ingredient kneading and mixing from the center out. Keep work and adding the water and yeast till completely incorporated. The dough will have a sticky moist consistency. Once you have worked the dough for at least ten minutes with your hands cover with towel and place in a warm area to rise for 2 hours.
Preheat oven to 375 degree oven. With your baking pan generously add Olive oil to the bottom of the pan. Place dough into the pan and begin to spread out with your fingers stretching gently to all corners. Use your fingers to indent the dough all through out. Cover one more time let sit for 45 min. When ready, Split your cherry tomatoes in half with your fingers and the juice of them and place them all over the focaccia dough. Before placing in oven mix together half cup warm water and half cup olive oil in a cup and gently pour all over the top. Add pinch of salt and oregano to taste. Place in your preheated 375 degree oven for 45 to 50 min until underneath crust looks crunchy and golden.
Remove from oven and let sit for 5 minutes and move it to a cooling rack to rest. Cut and serve or make it in the morning for a wonderful addition to serve with your antipasto.