Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)

Ingredients

• 1 potato , unpeeled
• 6 cups bread flour
• 2 cups lukewarm water , divided
• 1 tablespoon active dry yeast
• 2 teaspoons white sugar
• 0.5 cups extra-virgin olive oil , divided
• 2 tablespoons salt , divided
• 8 vines tomatoes , halved
• 1 , 6 ounce
• 2 tablespoons water
• 1 tablespoon dried oregano

Instructions

1. 1

   Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.

2. 2

   Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.

3. 3

   Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.

4. 4

   Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.

5. 5

   Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.

6. 6

   Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.

7. 7

   Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.

8. 8

   Preheat oven to 400 degrees F (200 degrees C).

9. 9

   Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.