Focaccia Stuffed with Tomatoes, Mozzarella, and Basil

Wash and thoroughly clean potato.  Bring medium soup pot of salted water to boil, and add cleaned potato, leaving skin on.  Cook potato until softened and cooked through - test for doneness by piercing potato with a sharp knife - it should yield easily to knife.  Remove from water, allow to cool slightly.  When cool enough to handle, remove peel, and pass through vegetable mill or mash using potato masher.  Place potato into large mixing bowl.  Add flour, sugar, and salt, and combine ingredients well with a large spoon.

In another bowl, allow yeast to dissolve entirely in room temperature water (be sure water is 35C or below, anything higher can ruin yeast).  Once yeast is dissolved, add dry ingredients into liquid ingredients very slowly, in 3-4 additions.  

Knead ingredients all together until you reach an elastic, firm consistency.  Dough should not be tough, but rather soft, light, and slightly damp.  Every flour is different, so look out for dough that is too damp (add more flour), or too stiff (add more water).

Place dough in oiled mixing bowl, cover with plastic wrap or moistened kitchen towel.  Place bowl in warm place, away from air vents or colder temperatures.   Allow to rise for at least 3-4 hours.

Thoroughly grease baking tray and place dough on top of baking tray.  Using your fingers, press the dough evenly to cover entire tray's surface.  Set aside, and allow to rise for another 30 minutes.

Place oven-safe container halfway filled with water in bottom of oven and preheat to 190C.  Water will keep inside of your oven moist as you bake focaccia.

When oven has reached correct temperature, and dough has finished rising, place the dough into the oven and allow to cook for between 20-25 minutes, or until focaccia begins turning golden brown.

While focaccia is baking, wash and slice tomatoes.  Slice mozzarella cheese.  Place both in medium mixing bowl, and dress with olive oil, salt, and basil.

When focaccia is done baking, remove from heat, and allow to cool a few minutes.  Remove from baking tray, cut in half horizontally, to create middle layer.  Fill with mozzarella cheese, tomatoes, and basil.  You can drizzle with top-quality extra-virgin olive oil before cutting into individual slices.

Serve hot or room temperature, although not cold.