Categories: Appetizers, Italian, Snacks, Vegetarian 
      Yield: 2 focacce 
  
-----------------------------------DOUGH----------------------------------- 
      8 oz Potatoes 
  1 1/4 ts Dried yeast 
  1 1/2 c  Warm water 
  3 3/4 c  Durum flour 
      2 ts Salt 
 
----------------------------------TOPPING---------------------------------- 
      3 tb Olie oil 
      1 lg Ripe tomato, cut into small 
           -- pieces 
      2 ts Capers, rinsed 
    1/2 ts Salt 
    1/2 ts Oregano 
  
  About 20 minutes before making the dough, peel the potatoes & boil 
  them until they are tender.  Drain & mash them.  Use the potatoes 
  while they are still warm. 
  Stir the yeast into the warm water in a large mixing bowl.  Add the 
  flour, potatoes & salt in two additions.  Mix together.  Knead for 10 
  minutes. Place the dough in a lightly oiled bowl, cover & let rise 
  till doubled. 
  Divide the dough in half & shape into a ball.  Place each ball into a 
  well oiled 9" roind baking pan & stretch the dough towards the edges. 
  Cover, let sit for 10 minutes & then stretch a little more.  Cover 
  again & leave until it has doubled. 
  Preheat the oven to 400F.  Dimple the dough with your finger. 
  Sprinkle with olive oil & spread with tomatoes, capers, salt & 
  oregano.  Bake for 25 to 30 minutes until golden.  Cool on wire racks 
  & eat at room temperature.