Focaccia With Tomatoes

Preparation:

Preparation: Boil the potatoes in initially cold salted water for 25-30 minutes from the moment of boiling, then peel them and pass them through a potato masher. Mix the sifted flour for a long time with the yeast dissolved in warm milk, 2 tablespoons of oil, the mashed potatoes and a pinch of salt, adding the necessary water to obtain a rather soft dough, which you will leave to rise for 2 hours, in an oiled bowl and in a warm place. Then roll out the dough, place it in an oiled baking tray, spread the cherry tomatoes cut in half and oregano to taste on top, drizzle with a drizzle of oil and cook in a preheated oven at 220 degrees for 35-40 minutes.