This recipe is made very special by the presence of five-grain flour (soft wheat, spelt, rye, barley, and oats) which gives the focaccia a rustic taste while keeping it super light. You won't be able to resist it.
Pour the flour into a bowl or stand mixer.
Boil, peel, mash a medium potato and add it to the flour.
Add 3/4 of the water and crumbled yeast. Knead everything for a few minutes until a homogeneous dough is obtained.
Add the remaining water with the dissolved salt.
Knead for 5-6 minutes and only when the dough becomes smooth and compact, add the oil. Work the dough until the oil is completely absorbed.
Place the obtained dough in a bowl and let it rise, covered with a cloth, until it doubles in size.
Wash and cut the cherry tomatoes in half.
Pour the doubled dough into a well-oiled baking tray and spread it with your hands, using a little oil to help.
Cover the surface with cherry tomatoes, season with oil, oregano, and salt flakes.
Let the dough rest until the oven reaches the optimal temperature (about 15-20 minutes).
Bake at 220°C, static mode, for about 25 minutes (cooking time varies depending on your oven).
Remove from the oven and let it cool slightly before enjoying.
Store in a cool place for a maximum of 1/2 days
If the room temperature is warm, I recommend halving the yeast quantities.
Italia, Puglia
| Energy (kcal) | 278.81 |
| Carbohydrates (g) | 29.26 |
| of which Sugars (g) | 1.53 |
| Fat (g) | 16.06 |
| of which Saturates (g) | 2.31 |
| Protein (g) | 4.23 |
| Fiber (g) | 3.86 |
| Sale (g) | 3.05 |
