Focaccia Pugliese Recipe Serves: 4 people Preparation: 40 minutes Cooking: 30 minutes INGREDIENTS FOR THE DOUGH 1 potato 200 gr 200 gr type “0” soft wheat flour 300 gr re-milled durum wheat flour 12 gr brewer’s yeast salt to taste Extra virgin olive oil q.s. 300 ml of water INGREDIENTS FOR THE FILLING 10 cherry tomatoes 1 pinch of oregano Sat q.s. Oil q.s. PREPARATION OF THE FOCACCIA Boil the potato, peeling it and mashing it with a potato masher, or alternatively with a fork. The potato is essential to obtain a soft dough and to favour the preservation of the focaccia. At this point prepare the focaccia dough: take a container in which to mix with your hands the different ingredients, that is, the previously mashed potato, semolina, flour, salt, yeast (previously dissolved in warm water), extra virgin olive oil and water, the latter to be added slowly until you get a soft and elastic dough. Making a good dough is essential for the success of an excellent Apulian focaccia. Then let the mass rest for about 4 hours, wrapping the container with a blanket so that it can grow while remaining warm. Now it’s time to place the dough in the baking dish. Before doing so, moisten it with oil up to the edges and place the dough in the pan, turning it so that both sides are wet, then roll it out with your fingertips. Stuff with cherry tomatoes cut in half and season with oil, salt and oregano, as needed. Preheat the oven to 220° and once the pan is inserted, bake at 200° (in mode: not ventilation) for about 30 minutes.