Apulian Focaccia Bread

• 5/8 cup all purpose flour
• 3 1/3 tablespoons water
• 1/4 teaspoon yeast brewer's
• 4 1/8 cups durum wheat flour
• 1 1/4 cups water
• 9/16 pound potatoes boiled and mashed
• 2 1/4 tablespoons extra-virgin olive oil
• 9/16 tablespoon yeast brewer's
• 9/16 tablespoon salt
• cherry tomatoes cut in half
• olives Black pitted
• extra-virgin olive oil to grease the baking sheet
• salt
• oregano

1. Knead the flour, the water, and the yeast together in a bowl, cover and let rise for 18 to 24 hours.
2. In a large bowl, combine the yeast with the starter and half of the water, add some flour and the salt, and begin kneading.
3. Add the potatoes and the oil, then the remaining flour and water alternating, combine vigorously (until bubbles form in the dough, these bubbles should pop easily) for approximately 10 to 15 minutes. The dough should be very soft. Cover the bowl and let the dough rise for 30 minutes.
4. Pour some oil in each of two baking sheets and spread it to coat well.
5. Divide the dough into two parts and knead each part very well. Place the dough in the baking sheet, spread it out completely and let it rise for approximately 2 hours.
6. Place the tomatoes and the olives all over the dough, sprinkle the dough with salt, oregano, and drizzle with oil. Let the dough rise for 1 hour.
7. Preheat the oven to 230C.
8. Bake for 25 to 30 minutes.
9. Remove the bread from the oven and serve warm.

flour, water, yeast, durum wheat flour, water, potatoes, extravirgin olive oil, yeast, salt, tomatoes, olives black, extravirgin olive oil, salt, oregano

Taken from www.yummly.com/recipe/Apulian-Focaccia-Bread-531797 (may not work)