Focaccia

Ingredients

• 500g flour
• 1 sachet yeast (10g, if using 1kg flour)
• 1 medium potato (and the salt water it is boiled in)
• Rosemary
• Chopped tomatoes (skin side should not be exposed, it can burn)
• 1 small thickly-sliced onion
• Oregano
• Olive oil

Instructions

1. Boil the peeled potato and salt the water.
2. Place in a mixing bowl and mash.
3. Add in the flour and yeast.
4. Then add the water (it might need to cool down a little first) slowly until a soft dough is formed.
5. Coat the bottom of the baking dish in olive oil, and press the dough into the dish until it is level.
6. Decorate with the chopped tomatoes and sliced onion, before sprinkling with oregano.
7. Place in the oven and allow to rise for 1 hour. If it’s too puffed up, prod with a fork to release some of the air.
8. Turn the cold oven on to about 180C when the focaccia has risen, and bake for about 40 minutes or until golden brown.