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Mix together flour and semolina.
Add naturkraft and brewer’s yeast.
Then add the mashed boiled potatoes.
Add 1 liter of water and then oil.
Start kneading the dough.
After kneading for a few minutes and before dough takes shape, add the remaining water slowly.
Let dough rest for 15 minutes.
Divide the dough in 450g loaves.
Rest for 20 minutes.
Stretch it in a heavily oiled 28cm round baking pan.
Top with coppery tomato, olives, oregano, salt and extra virgin olive oil.
Let it leaven in the baking pan for about ⅔ hours depending on room temperature.
Bake at 270° for 30 minutes.