Focaccia

• 125g flour
• 125g semolina flour
• 125g mashed potato
• 120g lukewarm water
• 15g yeast
• 1 tsp sugar
• 1 tsp salt
• 0 Extra virgin olive oil
• 0 Small cherry tomatoes
• 0 Stoned black olives
• 1 handful oregano
• 0 Coarse salt
• 0 Olive oil

Step 1
Mix together the flour, semolina and mashed potato in a large bowl, using your fingertips to rub in the potato until it is well distributed.

Step 2
Whisk together the water, yeast and sugar.

Step 3
Pour into the flour and potato mix and bring together to form a soft dough.

Step 4
Knead well for about 10 minutes.

Step 5
Add the salt and knead for a few more minutes.

Step 6
Place in a clean bowl and drizzle with a little olive oil.

Step 7
Cover and leave for an hour or until it has doubled in size.

Step 8
Oil a baking tray well and place the dough into the tray.

Step 9
Using your hands and fingertips, stretch the dough so it almost fills the tray and is about 1-2cm deep.

Step 10
Leave for another 30-40 minutes or until it has doubled in size.

Step 11
Cut the tomatoes in half and place over the surface.

Step 12
Preheat the oven to 200C/400F/gas mark 6.

Step 13
Drizzle the dough with more olive oil and sprinkle with salt and dried oregano.

Step 14
Cook for about 30 minutes, or until the top is golden brown.