Authentic Italian flatbread with tomatoes (Print Version)

# Ingredients:

01 - 4 cups of unbleached flour.
02 - 1 medium potato, boiled and mashed.
03 - 2 tsp of dry yeast.
04 - 2 cups of warm water.
05 - 1 1/2 tsp of salt.
06 - 3 tbsp of extra-virgin olive oil.
07 - 1/4 tsp of sugar.
08 - 1/2 tsp of dried oregano.
09 - 10 cherry tomatoes.

# Instructions:

01 - Mix the yeast with the warm water and let it sit for five minutes to bubble.
02 - In a large bowl, stir together the sifted flour, mashed potato, salt, oil, and sugar.
03 - Slowly add the yeast mixture to the bowl while kneading until the dough feels sticky.
04 - Knead for about ten minutes, cover the dough, and leave it to rise in a warm spot for two hours.
05 - Spread the dough in an oiled pan and poke it with your fingers to make dimples.
06 - Cover the dough once more and let it sit for 45 minutes.
07 - Slice the tomatoes, pour a mix of water and oil over the top, and sprinkle with oregano and salt.
08 - Bake for 45 to 50 minutes at 190°C until the top turns golden brown.
09 - Let it cool for a few minutes before removing it from the pan and placing it on a rack.

# Notes:

01 - This style of focaccia hails from the Puglia region in Italy.
02 - Adding potato to the dough gives it a traditional touch.
03 - Perfect for appetizers or as a side dish.

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