Bari-style focaccia with tomatoes and olives and a chickpea salad

Ingredients

For 1 serving

• Semolina70 g
• Potatoes40 g
• Active dry yeast2 g
• Cherry tomatoes100 g
• Green olives6
• Cooked chickpeas100 g
• Extra virgin olive oil1 tablespoon
• Dried oregano1 pinch
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Put the potato, skin on, in a small pan of cold water, bring to the boil and cook for 20–25 minutes, until a fork slides through; peel it and mash it while still hot.
2. In a bowl dissolve the dried yeast in a little lukewarm water, add the semolina, the potato and more lukewarm water a little at a time (about two-thirds of the weight of the semolina in total), then a pinch of salt; knead for 8 minutes, until soft and elastic.
3. Cover and leave to rise for 90 minutes in a warm place, until doubled. Half an hour before the end, preheat the oven to 230 °C (conventional).
4. Grease a small tin with half the oil, transfer the dough and push it out to the edges with your fingertips. Wash the cherry tomatoes, squash them by hand and press them into the dough with the green olives; season with dried oregano and a pinch of salt.
5. Bake at 230 °C for 20 minutes, until the top is golden and the base crisp.
6. Meanwhile rinse and drain the cooked chickpeas and dress them with the remaining oil, a pinch of salt and oregano. Serve them alongside the focaccia.