300 g (2.4 cups) all-purpose flour

10 g fresh baker’s yeast or 5 g dried yeast

1 pinch sugar

200 g (0.95 cups) potatoes, mashed

2 tbsp extra virgin olive oil (plus more for drizzling)

1½ tsp sea salt (plus coarse salt for topping)

150 ml (10 tbsp) warm water

10 cherry tomatoes, halved

Oregano, to taste

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Boil potatoes until tender, drain, and mash until smooth. Let cool completely.
In a small bowl, mix yeast with a pinch of sugar and a little warm water. Let stand 15 minutes until frothy.
In a large bowl, place flour and make a well in the center. Add mashed potatoes, olive oil, salt, and activated yeast mixture. Gradually add remaining warm water while mixing.
Knead by hand for about 10 minutes (or 5 minutes with a mixer) until dough is soft and elastic.
Form dough into a ball, place in an oiled bowl, cover, and let rise in a warm place for about 2 hours, or until doubled in size.
Grease a baking tray or 11-inch round pan generously with olive oil. Transfer dough to the pan and stretch gently to fit.
Let dough rise again in the pan for 30 minutes.
Press halved cherry tomatoes into the dough, then sprinkle with oregano, coarse salt, and drizzle with olive oil. Cover loosely and let rise another hour until puffy.
Preheat oven to 220°C (430°F). Bake for about 30 minutes until golden brown and crisp on top.
Cool slightly on a wire rack before slicing and serving.

Add olives or thinly sliced onions on top for extra flavor.

Mix in rosemary or thyme for an herby variation.

For a softer texture, slightly increase the mashed potato amount.

Replace cherry tomatoes with sun-dried tomatoes for a deeper flavor.

Store at room temperature up to 2 days or refrigerate up to 4 days. Reheat before serving for best texture.