← Nouns Cooking · Italian

Ingredients

• 1 medium floury potato (about 150 g)
• 300 g fine semolina (semola rimacinata)
• 200 g strong bread flour or 00 flour
• 7 g fast-action dried yeast
• 1 tsp Sugar
• 350 ml Water, lukewarm
• 10 g Salt
• 7 tbsp extra virgin olive oil, divided
• 300 g Cherry tomatoes, halved
• 80 g green or black olives
• 1 tsp Dried oregano
• 1 tsp flaky sea salt, to finish

Method

1. Boil the potato in its skin for 20 min, until tender. Peel and mash it smoothly, then cool.
2. Mix the semolina, flour, yeast, sugar and potato. Add the water and knead for 10 min into a soft, sticky dough, adding the salt and 1 tbsp of the oil towards the end. Cover and leave for 2 hours, until doubled.
3. Pour 4 tbsp of the oil into a 30–32 cm round tin. Tip in the dough, turn it over to coat, and stretch it to the edges with oiled fingers. Rest for 30 min.
4. Heat the oven to 230°C (210°C fan, 450°F). Push the tomato halves into the dough cut side down, squeezing them slightly so their juice runs over. Add the olives, oregano and flaky salt and drizzle with the rest of the oil.
5. Bake on a low shelf for 25–30 min, until golden on top and crisp underneath. Cool for 10 min before slicing.

Tips

• The potato keeps the crumb soft for a day; reheat leftovers in a hot oven to crisp the base again.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Great Italian Chefs GialloZafferano