Potato Focaccia

Peel the potatoes and cook them in boiling water at low heat for 30 minutes until soft. Drain, leave to cool for 5 minutes, and chop with a masher.

Whisk the yeast with honey, a little salt, 2 tablespoons of oil and 1/2 cup of lukewarm water, add to the mashed potatoes and mix to a homogeneous mass, then add 1 1/4 cups of flour. Leave in a warm place for at least 60 minutes.

Knead the dough on a floured work surface and cut in half. Press out both dough balls into focaccia shapes, place them on a baking sheet lined with parchment paper and let them rise again for 30 minutes, coverd.

Preheated oven at 180 °C/ 350°F (convection, 160 °C/325°F). In the meantime, clean and wash the zucchini, peel the shallot, cut both into slices and mix with sea salt, chilli, pepper and 2 tablespoons of oil. Press into the focaccia hollows with your fingers and distribute the vegetable mixture on them, cover with capers and drizzle with the remaining oil.