Focaccia Pugliese con Patate

Combine the semola rimacinata, bread flour, and dry yeast in a bowl. Add the lukewarm water and mashed potato, then mix until a dough forms. Add the 40 g olive oil and 8 g salt; knead until smooth and elastic.

Cover and let the dough rise until doubled in size. Rising time will depend on room temperature and yeast activity.

Generously oil a 30 × 40 cm baking tray with some of the additional olive oil. Transfer the dough to the tray, stretch it gently toward the edges, and let it proof again until puffy.

Heat the oven to its maximum temperature, ideally 250–270°C. Press the halved cherry tomatoes into the dough without dimpling it with your fingers. Add olives if using, oregano, the remaining additional olive oil, and salt to taste.

Bake on the bottom shelf for approximately 10 minutes, until the base is cooked and crisp. Move the tray to the top shelf and bake for approximately 10 minutes more, until the surface is golden. Check toward the end, as ovens vary.