Focaccia Pugliese (Focaccia From Puglia)

1. About 20 minutes before making the dough, peel the potatoes & boil them until they are tender.
2. Drain & mash them.
3. Use the potatoes while they are still warm.
4. Stiri the yeast into the warm water in a large mixing bowl.
5. Add the flour, potatoes & salt in two additions.
6. Mixi together.
7. Kneadi for 10 minutes.
8. Place the dough in a lightly oiled bowl, cover & let rise till doubled.
9. Divide the dough in half & shape into a ball.
10. Place each ball into a well oiled 9" roind baking pan & stretch the dough towards the edges.
11. Cover, let sit for 10 minutes & then stretch a little more.
12. Cover again & leave until it has doubled.
13. Preheat the oven to 400F.
14. Dimple the dough with your finger.
15. Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano.
16. Bakei for 25 to 30 minutes until golden.
17. Cool on wire racks & eat at room temperature.