Potato focaccia with tomatoes

This recipe for focaccia with cherry tomatoes and sea salt will attract the attention of potato dough lovers. By adding mashed potatoes to yeast dough, focaccia is very tasty and soft. An appetizing Italian flatbread is prepared easily, but eaten quickly, so feel free to increase the ingredients!

Ingredients

• For the test:
• Potatoes - 1 pc. (70-80 g)
• or mashed potatoes - 75 g
• Flour - 250 g
• Milk - 75 ml
• Dry yeast - 3 g
• Sugar - 0.5 tsp.
• Salt to taste
• Olive oil - 1.5 tbsp. l.
• For focaccia decoration:
• Olive oil - 0.5 tbsp. l.
• Cherry tomatoes - 6 pcs.
• Coarse sea salt - 1 tsp without slide

Directions

1. Prepare all the ingredients you need to make Potato Tomato Focaccia.
2. Since we need only 75 g of mashed potatoes to make one flat cake, one large potato tuber will be enough.
3. If you still have mashed potatoes from a previous meal, use it.
4. Peel the potatoes, cut into 4 pieces and wash. Cover with water just to cover the potatoes. Put on fire and, when the water boils, add salt. Cook the potatoes until tender (about 20 minutes).
5. Transfer the boiled potatoes to a bowl and mashed them.
6. Pour in a little potato broth, achieving the desired consistency of mashed potatoes. Measure out the required amount of puree for the focaccia (75 g).
7. Pour dry yeast into a bowl, add sugar, half of warm milk (35-40 ml) and stir. Leave the brew for 10 minutes to activate the yeast.
8. Transfer the mashed potatoes to a bowl or bowl of the kitchen machine, add the matched brew, pour in the remaining warm milk and add salt (0.5 tsp).
9. Stir the combined ingredients. Add the sifted flour.
10. Knead to a homogeneous dough. At the end of kneading, stir in olive oil (1 tablespoon) into the yeast dough.
11. Collect the potato dough in a bowl and cover with a tea towel. Leave the dough in a warm place to rise, about 40-60 minutes.
12. Turn on the oven to heat up to 220 degrees.
13. Knead the dough that has come up and roll it out or stretch it into a flat cake 1-1.5 cm thick. Transfer the flat cake to a baking sheet lined with parchment for baking.
14. Rinse the cherry tomatoes, wipe dry and distribute the tortillas over the surface, as if screwing them into the dough.
15. Brush the surface of the focaccia with olive oil (0.5 tablespoons).
16. Sprinkle the focaccia with coarse sea salt.
17. Bake the focaccia in an oven preheated to 220 degrees for 15-18 minutes.
18. Potato focaccia with tomatoes is ready. Serve the delicious Italian tortilla hot.
19. Bon Appetit!