Potato and Tomato Focaccia

Boil the potatoes until they're tender in the center and easily pierceable with a fork. Drain and process them while still warm, so the flesh stays soft and lump-free during the next step.

Pass the potatoes through a sieve to obtain a fine, smooth puree. Transfer it to a large bowl and let it cool briefly: it should still be soft, but not so hot as to compromise the yeast's ability to work.

Melt the fresh yeast in a portion of the warm milk, adding a pinch of salt. Stir until completely dissolved: the liquid should be smooth and slightly warm, never hot, to keep the leavening going.

Combine the flour, salt, oil, and dissolved yeast with the puree. Knead the dough until smooth and soft; gradually add the remaining milk only if needed, until the dough is easy to work with and not dry.

Cover the dough and let it rise in a warm place for about two hours. Wait for it to visibly increase in volume and for the surface to appear puffy and soft: these signs indicate the dough is ready to be rolled out.

Peel the tomatoes while still hot, then cut them into chunks. Transfer them to a skillet with the oil and let them wilt over medium heat, stirring until they soften and release their juice without drying out completely.

Salt Add the wilted tomatoes, a pinch of pepper, and several basil leaves. Continue cooking until the sauce reaches a soft and fragrant consistency, with the chunks still recognizable and the liquid well reduced.

Roll out the potato and flour dough into the desired shape and thickness. Transfer it to a baking pan grease with oil and distribute it evenly, so the base will cook evenly and support the seasoning.

Spread the tomato sauce over the dough, covering the surface without concentrating the liquid too much in one spot. The sauce should form an even layer, with the tomatoes well spread out and the basil scattered throughout.

Bake at 180°C (356°F) for about 40 minutes. Remove from the oven when the surface appears cooked and the base is firm; the aroma of the tomato and basil should be evident. In Teulada, the topping may include sliced ​​onions and a sprinkling of pecorino.