Tomato and Oregano Focaccia

Tomato and Oregano Focaccia

Ingredients (Dough):

  • 200g bread flour
  • 125g potato
  • 1 teaspoon instant yeast
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sugar
  • 1 ½ teaspoon salt
  • 178 ml warm water

Cherry tomato and herbs toppings

  • 10-15 cherry tomato
  • 1 teaspoon oregano leaves


  1. Peel and chop potatoes into small chunk
  2. Drain and mash potatoes, set aside to cool
  3. Place all dry ingredients in a large bowl
  4. Add water and olive oil to the dry ingredients
  5. Mix well with a spatula and add mashed potatoes
  6. Fold well and shape the dough into a ball
  7. Cover bowl with plastic wrap and place it in a warm place to rise for 30 minutes until doubled in size
  8. Remove cling wrap and drizzle olive oil, fold the dough again and let it rise for another 30 minutes until doubled in size
  9. Put the dough in a rectangular non-stick pan, coat it well with olive oil 
  10. Spread the dough in the pan well and let it rise for another 30 minutes
  11. Gently cover the dough with olive oil and poke the dough with your fingers
  12. Press tomatoes onto the surface and sprinkle oregano herbs 
  13. Bake in the preheated oven at 220°C for 25 minutes until golden brown
  14. Serve and enjoy

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