Tomato Focaccia
Ingredients
- 1 (1/2-pound) Yukon Gold potato, peeled and quartered
- 1 cup warm water (105-115°F)
- 1/2 teaspoon sugar
- 3 teaspoons active dry yeast (from two 1/4-ounce packages)
- 1/2 cup extra-virgin olive oil, divided
- 4 1/4 cups "00" flour, divided
- 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
- 1/2 pound plum tomatoes, thinly sliced crosswise
- 1/4 teaspoon dried oregano
- Equipment: a stand mixer with paddle and dough-hook attachments
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