Baking focaccia is incredibly satisfying! It's easy to make, always succeeds and makes everyone happy. This recipe with tomatoes and olives comes from Puglia. This is also where a really good, strong olive oil comes from, namely that from the Coratina olive. Focaccia needs a lot of strong olive oil, so don't skimp on it! And even when eating, it is not forbidden to dip the pieces of warm dough in fresh green oil.

You will need 1 20x30 cm focaccia:

• 900 g white or pizza flour

• 1 medium floury potato, peeled, boiled until soft and finely grated

• 15 g fresh yeast

• 1 ½ tsp fine sea salt

• about 750 ml lukewarm water

• 120 ml strong extra virgin olive oil

• 150 g date or cherry tomatoes, halved

• 1 tsp dried oregano

• 50 g green olives, pitted

• 1 tsp coarse sea salt