Add yeast and 100 ml of water in a small bowl and set aside for 20 minutes. The yeast should start to bubble by then.

In the meantime, pierce and boil a whole potato for 15 – 20 minutes with a spoon of sea salt until fork tender. Peel and smash the potato while still hot in a big bowl.

Add the strong white flour, semolina flour, the yeast mixture, salt and remaining water to the mashed potato. Mix 10 minutes by hand. Alternately, use a stand mixer and mix for 5 minutes. Add salt, 2 spoons of oil, and the remaining water. Mix for 7 minutes at high speed or buy hand. You have mixed enough when the bowl is clean, the dough is sticky but smooth with a few air bubbles.

Divide the dough into two balls. Each should be around 350 g.

Transfer the two balls to two round 2×26 cm round oven dishes or cake tins smothered with extra-virgin olive oil.

Cover up with a tea towel and let it rest for two to three hours.

Now the best part, pour lots of oil into your hands and use your fingertips to massage the dough. You’ll have lots of tiny hills.

Add the tomatoes on top. Make sure to break them on top of the focaccia with your hands and place the tomatoes with the skin facing the outside and the juicy part in contact with the dough. Don’t use a knife but be careful when you split your tomatoes as the juice goes everywhere.

Decorate with10-15 olives per focaccia, salt, and oregano.

Let the focaccia rest for another 30 minutes.

Bake in the oven at 250 °C for 20 minutes keeping a close eye.

Patiently wait for 30 minutes before eating. The focaccia should be crusty and approximately 5 cm thin. Enjoy!