The more dedication you put into anything that you do, the more satisfaction you get from the final outcome. No shortcuts, no cutoffs, no byways. ‘Cause after all it’s not really about the destination itself; it’s the journey that counts. And no matter what you experience along the way, never turn your eyes away from the path. Stay humble. Stay amazed. Stay soft.

Potato Focaccia with Cherry Tomatoes

(A fluffier version of the traditional focaccia)

Ingredients:

• 2 medium potatoes, boiled and mashed
• 500 g all-purpose flour
• 25 g fresh yeast
• 2 Tbs sugar
• approximately 20 small cherry tomatoes, halved, mixed with sea salt, freshly ground black pepper and 3 tsp oregano + 2 Tbsp olive oil
• 3 Tbsp extra virgin olive oli
• dried oregano
• 3 tsp sea salt

Preparation:

1. Prepare 11″ cake tin.

2. Crumble yeast into a medium plastic bowl. Add 100 ml warm water and sugar, mix. Let stand for 5 minutes. Add the sieved flour and the mashed potatoes to a big metal bowl. Add the yeast mixture. Mix using a mixer or by hand (hand is definitely better).

3. Add 70 ml warm water and knead the dough for 10 minutes, definitely by hand. Add 3 teaspoons sea salt dissolved in 4 tablespoons of warm water. Knead for the next 10 minutes. At the end add 3 tablespoons olive oil and some oregano and cover with a damp cloth. Let the dough rise for about 2 hours.

3. Oil the cake tin with olive oil (I add the parchment paper on the bottom without oiling it). Spread the dough evenly so it’s approximately 2 – 3 cm high. Arrange the halved tomatoes on the surface cut side up, pushing them into the dough a little. Leave 3 cm gaps in between. Let the dough rise for another 30 minutes.

3. Preheat your oven to 200° C, put focaccia in, bake for 35 minutes until golden.

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