Vittoria soolane pirukas

http://www.italianfoodforever.com/2017/07/focaccia-barese-focaccia-from-bari/?fbclid=IwAR3tFTxUUwgaZnUZGsUo_izJO1yybf_fi6NE7Otwz7YRFfo-zZ_EGjMNqqw

(taigen on väga hea)

FOR THE FOCACCIA:

• 3 Cups All-purpose Flour
• 1 Medium Potato, Peeled, Boiled & Mashed
• 1 Tablespoon Rapid Rise Yeast
• 1 Teaspoon Sea Salt
• 3 Tablespoons Olive Oil
• Luke Warm Water

TOPPING:

• 1 Cup Halved Cherry Tomatoes
• 1/3 Cup Pitted Olives (Optional)
• 1 Teaspoon Dried Oregano
• 3 Tablespoons Olive Oil
• Coarse Sea Salt

INSTRUCTIONS

1. In a large bowl mix together the flour, yeast, potatoes, oil, and salt, then add just enough warm water to create a dough.
2. Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
3. Place the dough into a lightly oiled bowl and cover with plastic wrap.
4. Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
5. Preheat oven to 450 degrees F.
6. Lightly oil a 14 inch round baking pan and press the dough in to fit.
7. Press your fingertips over the top of the dough to create dimples.
8. Place the olives and tomatoes over the dough, then sprinkle with the oregano and coarse salt.
9. Drizzle with olive oil, let rest for 30 minutes, then bake until golden brown, about 20 to 25 minutes.
10. Cool to room temperature before slicing.