Powdered mashed potatoes be diluted with mineral water with gas. Mash did normal consistency, not runny and not steep, or boil the potatoes in their skins, peel and blend (if too thick puree, add 1-2 tbsp milk). Dissolve the yeast in a small amount of milk with sugar and let stand for 10 minutes. Add the rest of warm milk, mashed potatoes and stir thoroughly. Sifting parts flour, knead the dough, adding the olive oil and salt. Knead thoroughly for 10 minutes. Shape into a ball and place in an oiled bowl. Cover the dough and leave to rise in a warm place for 1 hour.

Knead again the dough has risen, roll out to a thickness of 1.5-2 cm and place on a greased baking sheet or parchment. Cover and leave to rise for another 30 minutes.

To grease with a brush olive oil Focaccia, to make fingers deepening across the Focaccia, to put on top of the tomatoes and cloves of garlic (optional), sprinkle with coarse salt.

Bake Focaccia in a preheated 220° C oven for 15-18 minutes (until Golden brown).