As it often happens, the more common preparations are the less complicated, homemade ones, and made with very few ingredients. One of the most commonly baked family pizzas in Italy is the potato focaccia. The dough is a base of flour, yeast, water and boiled potatoes. This ingredient assortment is common all over southern and central Italy, with personal interpretations throughout. You can also top the focaccia with onions and tomatoes. This is our recipe.
Recipe for potato focaccia
500 g. flour
400 g. potatoes
250 ml. water
1 cube fresh brewers yeast (25 g)
12 cherry tomatoes
Extra virgin olive oil
Boil the potatoes and once cooled down mash and mix with flour and water. Add a pinch of salt, the crumbled yeast and knead to obtain a satiny ball of dough. Let the dough proof for 1,5 hrous in a warm place away from drafts.
Grease an oven tray with olive oil and roll out the dough in it. Top with slivered onions and halved cherry tomatoes. Dust with oregano and season with salt and a thread more olive oil. Bake in a static oven at 260°C for approximately 25 minutes.