Usuba
Focaccia with Potato and Tomato
Italian flatbread with potato dough, tomatoes and oregano. Soft, fluffy focaccia with a crispy crust — perfect for the table or as a base for sandwiches.
- Total
- 180 min
- Standard serving
- 173.9 g
Ingredients
Total 8
Instructions
- 1
Step 1
Boil the potatoes in their skins until cooked through. Cool, peel, and mash with a potato masher or press through a sieve.
- 2
Step 2
Add a spoonful of sugar and crumbled yeast to a glass of water. Mix thoroughly until completely dissolved.
- 3
Step 3
Place mashed potatoes and sifted flour in a bowl. Gradually add the yeast mixture while kneading soft dough. Salt it and add olive oil. Use a mixer for convenience. The dough should be soft but not liquid.
- 4
Step 4
Place the dough in a 24–26 cm diameter form, well coated with olive oil. Cover with a slightly damp towel and let it rise for 1–1.5 hours.
- 5
Step 5
Wash the tomatoes, cut them in half and remove the green part. Place in a bowl, salt, add oregano and olive oil. Let sit for several minutes to infuse.
- 6
Step 6
Arrange the tomatoes on the risen dough, pressing them in slightly. Sprinkle with oregano and drizzle with olive oil. Let it rest for another 30 minutes in a warm place.
- 7
Step 7
Bake in the oven for 15 minutes at 180 °C. Then increase the temperature to 220 °C and bake for another 10–15 minutes until done.
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