Apulian focaccia: the recipe for making it high and soft

1. Boil the potatoes and mash them with a potato masher. In a bowl, however, dissolve the yeast in one part warm water.

2. Mix the dissolved yeast with the flour, semolina, and potatoes. Salt and add water gradually until the dough is soft and not sticky.

3. Transfer the dough to an oiled baking pan, covering it with a tea towel, and let it rise for at least 2 hours.

4. After rising, grease your hands with oil and roll out the dough in the baking pan, making the typical dimples with your fingers.

5. Brush the surface with a little oil to prevent it from drying out during baking.

6. Bake in the oven at 200° for about 30 minutes and serve the flatbread still hot.