Italian Flatbread Dish (Print Version)

# Ingredients:

01 - 2 teaspoons of dry yeast.
02 - 4 cups of unbleached flour.
03 - 1 1/2 teaspoons of salt.
04 - 2 cups of lukewarm water.
05 - 1 medium potato, boiled and mashed.
06 - 1/4 teaspoon of sugar.
07 - 3 tablespoons of extra virgin olive oil.
08 - 1/2 teaspoon of dried oregano.
09 - 10 cherry tomatoes.

# Instructions:

01 - Combine the yeast with warm water and let it sit for 5 minutes.
02 - In a large mixing bowl, stir together the sifted flour, salt, mashed potato, sugar, and olive oil.
03 - Gradually pour in the yeast-water mixture as you knead to form a soft, sticky dough.
04 - Knead for about 10 minutes, then cover and leave it to rise for 2 hours in a warm spot.
05 - Press the dough into a greased pan and poke small holes across the surface with your fingers.
06 - Cover it again and let it rest for another 45 minutes.
07 - Layer the halved tomatoes on top, drizzle with the olive oil-water mixture, and sprinkle oregano and salt.
08 - Bake at 190°C for 45-50 minutes, or until the crust is golden brown.
09 - Cool for 5 minutes, then transfer to a rack to cool completely before serving.

# Notes:

01 - This flatbread originates from Italy's Puglia region.
02 - Adding potato to the dough is a traditional touch.
03 - Perfect as an appetizer or side dish.

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