RGFE

Directions

For the dough:

Bring a large pan of water to the boil, then add the potatoes, leaving the skin on. Cook for about 30 minutes, then drain and leave to cool in a colander before mashing.
In a stand mixer fitted with a dough hook, combine the flours and yeast. Stir the salt into the water to dissolve, turn on the mixer (Pizza mixer level 3) and gradually trickle the water into the flour. Once the water has been absorbed, pour in the oil and add the mashed potatoes. Mix all the ingredients and turn out onto a lightly oiled worktop. Finish kneading the dough by hand, divide it into two portions and then use the following folding technique: lift the top outer edge and bring it to the centre of the dough; repeat with the bottom and 2 sides and then do the same to the second portion. Cover and wait 15 minutes and repeat the same procedure. Then form the dough into two balls, put each one in a lightly oiled bowl and leave to rise in a warm place for two hours.

Finishing the focaccia:

Once risen, roll out the two portions of dough in two round oiled tins. Cut the tomatoes in half and press them firmly with the cut side down onto the dough to release their juice and give the focaccia its characteristic moist dimples. Scatter over the olives and sprinkle with the dried oregano. Allow to rest for another half hour. Drizzle the focaccias with olive oil and bake in a preheated oven at 250°C for 15-18 minutes, until the top is golden and slightly browned in some places.