Traditional Pugliese focaccia with tomatoes

1. Wash the potatoes, put them in a pot of boiling water and when they are soft, drain them and mash them with a potato masher until fairly smooth. Set aside to let cool completely before combining them with the dough later.
2. In a bowl, mix the baker's yeast with a large pinch of sugar and little of the warm water and wait for 15 minutes or until it bubbles and froths.

Dough by hand

1. Place the flour in a large bowl and make a hole in the middle. Add the mashed potatoes, olive oil, salt and finally the yeast water and stir together with a wooden spoon. Now slowly add the water a little at a time while you mix the dough by hand. Knead the dough for about 10 minutes.

Dough with a stand mixer

1. Place the flour in the bowl of the mixer. Add the mashed potatoes, olive oil, salt and finally the yeast water and start mixing with the dough hook attachment. Then slowly add the lukewarm water a little at a time while you continue to mix the dough. Knead with the mixer for about 5 minutes.

Form the focaccia

1. The dough is ready when it stays together but is still fairly soft, it should never be hard. Form it into a ball (you can do this on a floured surface if your dough is too wet) and place in an oiled container and cover with a damp cloth or plastic wrap and leave in a warm place for 2 hours, or until it has more than doubled in size.
2. Drizzle a large baking tray or 11-in | 28-cm round baking pan with a good amount of olive oil. Spread the oil around with your hands on the bottom and sides, coating completely and getting your hands very oily in the process.
3. Take the dough with your hands, which are still very oily, and push it into the form until it is evenly distributed and has reached the edges.
4. Let it rise for another 30 minutes in the tray.
5. Now cut the cherry tomatoes in half and press them into the surface of the dough.
6. Add a pinch of coarse salt, oregano and a little olive oil over the top of the focaccia bread and cover with plastic wrap. Leave to rise again in a warm place for about 1 hour, it should double in size. About halfway through, turn on the oven to preheat to 430° F | 220° C.
7. Bake in the oven at 430° F | 220°C for 30 minutes or until golden brown. Place on parchment paper over a wire rack to cool until it reaches room temperature before serving.