Focaccia Barese - Bari style Focaccia

Focaccia Barese is the best focaccia in Italy. 

Ingredients:
- 1-1/4 cups flour
- 3/4 cups semolina flours
- 1 medium potato (~ 4.5 oz)
- Cherry or two large meaty tomatoes 
- 2 tsps yeast
- 1/2 tsp sugar
- 4 tsps sea salt
- olive oil to taste (the more the better!)

- Cook the potato until soft and allow to cool
- Mix 1/2 cup of warm water with yeast and sugar and let it ferment
for 10-minutes
- Mash the potato in a large bowl, mix well with flour, 2-tsps salt,
3-tbsps olive oil
- add yeast water to the bowl and mix well to become a uniform
- Oil a deep pan (approximately 14\"x14\"x1-1/2 deep), spread the
dough with wet hand to cover the pan. Cover with plastic wrap and keep
warm until the dough has doubled in height or at least for one hour
- Cut tomatoes into 1/2-inch pieces and cover 80% of the dough
- Drizzle generous amount of olive oil, salt, black pepper and oregano
if you wish
- Bake for 30-minutes in 400 deg. F preheated oven, cut into 4-inch
squares, and serve hot