Ingredients

makes 1 large focaccia

　　

The Dough

10 ounces red- or white-skinned potatoes

　　2 teaspoons active dry yeast or 3/4 of a small cake of fresh yeast

　　3 3/4 cups all-purpose flour, plus additional as needed

　　3 tablespoons extra-virgin olive oil

　　2 teaspoons fine sea salt

　　

The Topping

1 1/2 cups ripe cherry tomatoes, halved, tossed with 1/2 teaspoon fine sea salt and permitted 1/2 hour’s rest

　　1/2 cup capers, preserved under salt, rinsed and dried

　　8 to 10 ounces mixed large black and green Sicilian or Greek olives, lightly crushed with a mallet, stones removed, and coarsely chopped

　　4 ounces just-grated pecorino

　　2 tablespoons extra-virgin olive oil

　　

The Dough

Step 1

Cook the potatoes until tender in boiling, sea-salted water. Drain, reserving 1 cup of their cooking liquid. Peel and mash them.

　　

Step 2

In a large bowl, stir the yeast into the cup of reserved cooking water from the potatoes, cooled to tepid, permitting it to dissolve and rest for 15 minutes. Add the cooled mashed potatoes, the 3 3/4 cups of flour, olive oil, and sea salt, mixing the ingredients into a rough dough.

　　

Step 3

Turn the mixture out onto a floured work space and knead it into a soft, resilient dough. This takes at least 8 minutes. Place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and let it rise for 1 1/2 hours or until it doubles in bulk.

　　

The Topping

Step 4

Preheat the oven to 425 degrees.

　　

Step 5

Roll or stretch the risen dough out into a rather free-form oval shape. One does not strive here for symmetry. Cover the dough with a clean kitchen towel and permit it to rise for 1/2 hour.

　　

Step 6

Lay the tomatoes and their liquids, the capers, and the olives over the dough, dusting the whole with the pecorino. Drop threads of olive oil over all and bake the focaccia on a parchment-lined tin or on a preheated baking stone for 20 to 25 minutes. Present the focaccia very warm.

　　A Taste of Southern Italy