Mix the yeast with the sugar and lukewarm water and set aside to activate.

When frothy, put it in the bowl of an electric mixer fitted with a hook attachment.

Add the flour, mashed potato, extra virgin olive oil, and salt, and knead well until the dough is smooth.

Make it into a ball, cover it and let it rise for at least 1 hour or until doubled in volume.

When the dough has doubled in volume, roll it into a 1.25 cm – ½ inch thick sheet and use a cookie cutter to cut out circles of 10 cm – 4 inches in diamater.

Make the remaining dough into a ball again, let it rest for 5 minutes, then make more circles, until the dough finishes.

Transfer the circles to a baking tray lined with baking paper and let it proof again for 30 minutes.

Press down with your fingertips to make the characteristic holes.

Drizzle with a generous amount of extra virgin olive oil, a little water and some salt. If you want, you can top the focaccia with halved green olives, or halved cherry tomatoes and a sprinkle of oregano.

Bake in a pre-heated oven at 180°C – 355°F for 20 minutes, or until golden brown.

As soon as you remove them from the oven, spray them with a little extra virgin olive oil (optional). Let them cool down completely before serving.