Gioia's real focaccia [recipe from my mother Apollonia]

Ingredients

• 800 g of re-milled semolina flour
• 300 g of boiled potatoes
• 400g of fresh cherry tomatoes
• 1 teaspoon sugar
• 10 g of fine salt

Dried oregano

Olive oil

• 500 ml of water
• 10 g of fresh yeast

A 32cm baking tray

Preparation:

dissolve the yeast in a little water with the sugar, add the flour little by little and the potatoes mashed with the potato masher, add the remaining flour and lastly the salt work the dough vigorously as if you were making breasts if you have a mixer the work is easier work the dough with the leaf and it must be slow not hard if necessary add more water. Once ready, cover with cling film and leave to rise for 3 hours. Once ready, take the baking tray and put plenty of olive oil, pour in the dough and push with the tips of your fingers to form holes. Don't worry, season with the tomatoes, olive oil and oregano, a little salt. Place in the oven with the oven turned off and leave to rise for about 30 minutes.

Cooking at 250 degrees for 30 minutes in a static oven until golden brown

Credits: Chef Marco Capurso, Facebook®