So once again I am at Half Price Books and I'm flipping through the pages of a cookbook and this focaccia recipe had me drooling.
It is from the book "Healthy Cooking for IBS" and I have marked a lot of recipes to try.

This is not difficult to make and the flavor is incredible.
You could also add some caramelized onion, chopped herbs or olives when forming the flatbread.

8 c. WHOLEWHEAT FLOUR
COARSE SEA SALT, to taste
Freshly ground BLACK PEPPER, to taste
1 pkg. ACTIVE DRIED YEAST
1 tsp. SUGAR
2 3/4 c. LUKEWARM WATER
2 Tbsp. EXTRA-VIRGIN OLIVE OIL, plus a little extra
32-34 CHERRY TOMATOES (I used yellow and red)
1 medium POTATO, cooked and peeled
Several ROSEMARY SPRIGS

Put the flour, 2 tsp. salt, the yeast, sugar, water and 1 Tbsp. of the olive oil in a bowl or food processor.
Knead for about 5 minutes into a soft and slightly sticky ball. (I used the dough hook of my mixer).
Using your hand, smear a film of oil on top, to stop the dough from drying out.

Cover with a dish towel and allow to rise in a warm place for about 2 hours or until doubled in size.

While the bread is rising, preheat the oven to 375 degrees F.
Put the tomatoes in a gratin dish with the remaining olive oil, salt and pepper and bake in the oven for about 1 hour until all the juices have evaporated and the tomatoes are caramelized.
Turn the heat down if the tomatoes are starting to burn.

When the dough has risen, coarsely break up the potatoes into small pieces and fold into the dough.
Lightly grease a baking sheet with olive oil and spread the dough out to form a round of about 12-18 inches diameter.

Dot over the tomatoes, smashing them into the bread, and smear any cooking juices from them over the top: this is the tastiest bit.
Scatter over the rosemary sprigs and finally season with salt and pepper.

Increase the oven temperature to 400 degrees F.

Leave the dough to rise again for about 30 minutes.

Once it has risen a second time, bake in the oven for about 20 minutes, or until golden brown.
As soon as it comes out of the oven, drizzle a little olive oil over it and leave to cool for 10 minutes before serving warm.