Focaccia with cherry tomatoes & black olives: comfort food for mom’s thoughts
I suppose that something like that happened almost once to everyone: you wake up in the morning, look back and ask yourself how it’s possible that your life has changed so much in so little time. If you are a new mother like I am, this probably happens almost once a week! In few days my little daughter will be 16 months old and I’m really astonished: she changes everyday and everyday is a new challenge. Then of course there’s the “mother trick”: if you are back to your job you miss the baby so much but, if you are still at home you miss your job so much! You know, when we decided to have a baby, I knew that my life would have been different but I was a little bit scared: what, I thought, if motherhood will change not only my life but also myself? After 16 months I’m happy to quote my best friend that, speaking with my brother, told: “Cristina? Noooo, she’s not a mother… she’s just Cristina with a child!” So, after all, I’m the same old witch I used to be…. still in love with shoes and bags (stroller walk with heels should be an Olympic sport), still interested in politics and literature and art, and food of course! And if you’re asking yourself why so much time passed since my last post now you have probably guessed that the little adorable monster took all my time in the last weeks… haven’t I deserve a spectacular comfort food like this focaccia? Trust me: this is the perfect end for a hard day! Buon appetito!
- 500 g of flour (1.1 lb)
- 1 big potato + 1 glass and a half of cooking water
- 25 g of yeast (0.9 oz)
- 4 tablespoons of extra virgin olive oil
- 1 tablespoon of sugars
- 1 tablespoon of salt
- 100 g of cherry tomatoes
- a handful of black olives
- 1 tablespoon of oregano
Peel and cut the potato into chunks and boil in salted water for 10 minutes. Drain it, smash and let cool. Sift the flour, add 2 tablespoons of olive, 1 tablespoon of sugar, the mashed potato and the yeast melted in warm water. Mix with a wooden spoon then add one tablespoon of salt. Knead and add a little bit at the time 1 glass and a half of cooking water. The dough should be soft and sticky. Cover with a cloth soaked in warm water and let it rest almost one hour. Coat a baking pan with baking paper, stretch out the dough using your hands. Spread the cherry tomatoes cut in half, the black olives and 1 tablespoon of oregano. Cover with 2 tablespoons of extra virgin olive oil. Pre heat the oven at 220°C (430°F) and cook for 20-25 minutes. Enjoy!