Focaccia Pugliese with Fresh Tomatoes

Directions:

• To start making your focaccia, sieve the flour and salt in a large bowl, add yeast and the potato and lightly mix it.
• Knead using lukewarm water till the dough is slightly sticky yet firm. Once you’re done kneading, shape it into a ball and place the dough in a bowl brushed with olive oil. This will help to ensure the dough doesn't stick to the bowl.
• Cover the bowl with a cling wrap and place it in a warm, dry place till the dough doubles up in size (This could take about 45 minutes to an hour, depending on the warmth of the kitchen).
• Preheat the oven at 430°F or 220°C.
• Once the dough has proved, grease a 12-inch baking pan with olive oil and evenly spread the dough in it
• Gently press the halved tomatoes and olives, cut side down, into the dough.
• Sprinkle Pizza Pasta Seasoning and sea salt generously.
• Drizzle olive oil on top and bake your focaccia in the preheated oven for 20-30 minutes or until the surface is evenly browned and the tomatoes are just slightly charred.
• Once the bread is out of the oven, sprinkle parmesan cheese powder and Sorrentina Pizza Pasta Seasoning for an added flavour.
• Remove the focaccia from the baking pan and let cool on a wire rack.
• Cut into desired shapes and serve with Sundried Tomato Pesto.