Bari-style pizza or focaccia is a key part of Puglian cuisine. No one in Italy is not familiar and does not love this pizza. It is a bread-like, leavened pizza with a topping of tomatoes. Its peculiarity, however, and its real secret, is in the dough made with a mashed boiled potato, which gives it a unique softness. Olives and tomatoes sink sumptuously into the dough and blend with it. A generous dose of olive oil completes the ensemble, making it softer, fragrant and genuinely Puglian.
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Dissolve the yeast in warm water. Pour all the flour onto a pastry board and add the mashed potato, then the yeast. Mix, then add sugar, salt and mix adding more warm water if necessary. When the dough is soft and smooth enough, roll it out in a generously oiled pan, press the olives into the dough and let rise in a warm place (under a radiator or in the oven on 50 degrees). Allow a minimum of an hour, then top with halved cherry tomatoes previously seasoned with olive oil, oregano and salt. Bake for about 30 minutes at 200 °C.