Name: FOCACCIA WITH CHERRY TOMATOES AND OLIVES
Ingredients: 500 g wheat 00 flour; 25 g fresh brewer's yeast; 15 g salt; 300 ml water; 4 tablespoons extra virgin olive oil; 1 boiled and mashed potato; For seasoning:; pitted olives; 150 g cherry tomatoes; oregano to taste; Extra-virgin olive oil to taste.

FOCACCIA WITH CHERRY TOMATOES AND OLIVES

I n g r e d i e n t s

500 g wheat 00 flour
25 g fresh brewer’s yeast
15 g salt
300 ml water
4 tablespoons extra virgin olive oil
1 boiled and mashed potato
For seasoning:
pitted olives
150 g cherry tomatoes
oregano to taste
Extra-virgin olive oil to taste.

I n s t r u c t i o n s

Pour the flour into a bowl along with the boiled potatoes.
Insert the water in which I will have dissolved the
yeast and start kneading. Add the salt and EVO oil.
Knead thoroughly until the mixture is smooth.
Allow to rise for 2 hours. Meanwhile, break up the tomatoes. Take a 35-cm-diameter baking pan, 2 1/2 inches high.
Grease the bottom of the pan and transfer the dough inside by spreading it with your hands. Add on top the tomatoes, olives and
oregano. Allow to rise for another hour.
At the end put a drizzle of EVO oil and bake in a
preheated oven at 200 degrees for 20 minutes.