Ingredients:

For dough:

2 1/3 cups semola rimacinata flour (350 gr)

3/4 cup + 1 TBSP 00 flour (100 gr)

1/2 cup boiled potatoes (100 gr), mashed and packed down in measuring cup

1 1/8 cups lukewarm water (250 ml)

3 TBSPs olive oil

2 tsps salt

1 tsp sugar

1 packet dry yeast

For topping:

1 pint of cherry tomatoes 

1/4 cup extra virgin olive oil (more if needed)

Salt and oregano to taste

Directions:

Mix the two flours with the salt and set aside.

Place water, sugar and yeast in the bowl of a stand mixer equipped with dough attachment.

Mix on low speed for one minute.

Add mashed potatoes and oil, and continue mixing for one more minute.

Add the flour mixture gradually, while continuing to mix on low.

When dough forms, feel for consistency with your fingers. 

It should feel a little softer than play-dough but not sticky. 

If it doesn’t quite have that consistency, adjust accordingly (more water if hard, more flour if soft).

Continue mixing on low for 10 minutes.

Remove dough from mixer and place in a large bowl, previously greased with oil.

Cover with plastic wrap and place in warm place to allow to double in size.

Meanwhile, cut cherry tomatoes in half.

Place in a bowl and dress with the olive oil, salt and oregano.

Mix gently until ingredients are well-combined.

Set aside.

When dough is ready, divide into equal pieces, about 3 Oz each.

Roll pieces into balls and place on a baking sheet lined with parchment paper.

Make sure to leave enough room between them to allow for next step.

Using your fingertips, push each dough-ball in a middle-to-out motion, to form a small circle, about 5” in diameter.

Cover and rest for 30 minutes.

Preheat oven to 425F.

Uncover the pan and poke little wells into dough circles, using your fingertips.

Spoon some of the dressed tomatoes over the dough, trying to gently push a few tomatoes into the wells, as in picture.

Equally drizzle the remaining oil over the little focacce.

Feel free to add more oil if needed.

You can also add a bit more oregano and salt at this point, if desired.

Bake in hot oven for 15-20 minutes until golden.

If you like the tops a bit darker, use the broil option of your oven for just a couple minutes longer. 

Yields 8-9 focaccine. 

TIPS:

I know this is a labor of love but I guarantee you it’s worth every minute of it! These Focaccine are perfect for picnics, casual get-togethers, and after school snacks. You may even freeze the extras by wrapping them well and reheating in air fryer or oven.

Semola rimacinata is available in Italian markets and online. I highly recommend using it because it gives the final product the perfect texture, crunchy outside and soft inside.

The other important ingredient in this recipe is the boiled potato. If you ever had potato bread, you’ll understand how much better it tastes than plain bread. In the same manner, the addition of mashed potatoes to this dough, brings it to a higher level of flavor.