Panfocaccia | Fattoria La Vialla

Ingredients

• 400 g plain flour
• 1 medium size potato (boiled and mashed)
• 20 g brewer’s yeast
• 400 g peeled tomatoes (with seeds removed and thinly sliced)
• 15 tbsp Extra Virgin Olive Oil
• 1 clove of garlic
• 1 tbsp dried oregano
• 4 fresh basil leaves
• ½ tsp sugar (optional: it helps the bread “rise”, but you can use 3-4 g more of yeast instead)
• 1 tsp salt (or according to taste) plus a “pinch” for the tomatoes