150g of sweet potato
Salt to taste
500g of wheat flour
6 tablespoons of olive oil
25g of biological yeast
1 tablespoon and a pinch of sugar
100g of cherry tomatoes
2 sprigs of fresh oregano
Coarse salt for dusting
150g of sweet potato
Salt to taste
500g of wheat flour
6 tablespoons of olive oil
25g of biological yeast
1 tablespoon and a pinch of sugar
100g of cherry tomatoes
2 sprigs of fresh oregano
Coarse salt for dusting
1
Boil the sweet potato in water with salt until it's very tender
Drain, reserve the liquid, and squeeze out the sweet potato
In a bowl, put the flour, two tablespoons of olive oil, yeast dissolved in sugar and a little of the reserved liquid, and warm water
Add the sweet potato and gradually add about one and a half cups of the reserved liquid
Work the dough until it's soft
Cover and let it rest for an hour
2
Preheat the oven to 220°C
Open the dough and place it in a 24cm x 26cm greased baking dish
Cut the tomatoes in half and distribute them over the dough
Sprinkle with oregano, coarse salt, and drizzle with the remaining olive oil
Bake in the oven for 30 minutes or until golden.
