Potato flake focaccia with tomatoes and olives

Name: Potato flake focaccia with tomatoes and olives
Ingredients: 21 g fresh yeast; 1 teaspoon sugar; 1 teaspoon salt; 500 ml lukewarm water; 50 g potato flakes; 350-400 g white flour; 45 ml oil; 5 ml oil; 10 g sesame seeds; 100 g cherry tomatoes; 50 g sliced black olives

Pasta/Pizza - Potato flake focaccia with tomatoes and olives by Virginia E. - Recipia

Potato flake focaccia with tomatoes and olives bakes up with a soft crumb and a golden top. The flakes go straight into the yeasted dough, while the cherry tomatoes, black olives and sesame seeds stay visible on top. I make sure there are no dry flakes caught in the dough before I work in the flour. Prep: 15 minutes. Cook: 30 minutes. Rest: 1 minute. Total time: 46 minutes. Serves: 6. Approximately 350 kcal and 9 g protein per serving.

Ingredients

21 g fresh yeast
1 teaspoon sugar
1 teaspoon salt
500 ml lukewarm water
50 g potato flakes
350-400 g white flour
45 ml oil
5 ml oil
10 g sesame seeds
100 g cherry tomatoes
50 g sliced black olives

Preparation

1. Preheat the oven to 200°C. 2. Put the yeast in a large bowl with the salt and sugar. Pour in the lukewarm water, add the potato flakes and leave the bowl for 1 minute. 3. Gradually work in the flour, adding 45 ml of oil as you go. The dough should be soft but fairly firm. 4. Line the baking tray with baking paper. Oil your hand with the remaining 5 ml of oil and spread the dough evenly in the tray. 5. Sprinkle over the sesame seeds, then arrange the cherry tomato rounds and sliced black olives here and there. 6. Bake for 30 minutes, until golden. I used the fan setting.

Notes

Keep the focaccia covered in the fridge for up to 3 days. If you make the dough ahead, bake it close to serving time, because the crumb dries out during storage. You can replace the black olives with 50 g of sliced green olives. The flour contains gluten, and the potato flakes need to be plain, without milk or seasoning, for it to remain suitable for fasting. If the cherry tomatoes are very juicy, let the rounds drain before placing them on the dough. Thickly cut ones release more juice on top. If you need the meal ready at a set time, turn on the oven about 45 minutes beforehand, allowing time to prepare and bake the focaccia. Serve hot with a glass of tomato juice.