Focaccione Morbido

Method

1. Boil the potatoes until tender, then let them cool completely. Mash or grate them finely.
2. In a large bowl or stand mixer, combine 700g type 0 flour, 300g semolina, the mashed potatoes, and 3g dry yeast.
3. Gradually add 800g water, reserving about 150–200g initially. Begin mixing.
4. Continue adding the reserved water as the flour absorbs it, until all water is incorporated.
5. Once the water is fully absorbed, add 50g extra virgin olive oil and mix.
6. Finally, add 30g salt and continue mixing until the dough is smooth and elastic.
7. Transfer the dough to a lightly oiled work surface. Perform a few folds to strengthen the gluten.
8. Place the dough in a lightly oiled container, cover, and refrigerate for 24 hours.
9. The next day, portion the dough (e.g., 550g for a 30 cm pan). Shape each piece into a rough ball.
10. Generously oil the baking pan (preferably metal or non-stick). Place the dough ball in the pan and coat with oil. Cover with plastic wrap and let it double in size at room temperature.
11. Once doubled, use your fingertips to gently stretch the dough to the edges of the pan.
12. Top as desired: scatter pieces of peeled tomatoes, oregano, a drizzle of olive oil, and a pinch of salt.
13. Bake in a static oven at 180°C (350°F) for about 20 minutes, or until golden brown.
14. Remove from the oven, let cool, then slice and serve.