In a bowl, combine the two flours and the dry yeast, mix and keep aside.

Wash the potatoes and boil them in plenty of boiling water.

Drain them and once cooled, peel them and cut them into pieces.

Put the cooked and cooled potatoes in the bowl, blend: 5 sec. speed 7.

Gather on the bottom with the help of the spatula and add the flours set aside, mix: 30 sec. speed 2.

Add the water (I used the cooled potato cooking water), knead: 2 min. speed dough mode.

Add 1 teaspoon of salt and knead again: 1 min. speed dough mode.

Take the dough and knead it briefly with your hands on a lightly floured work surface, forming a ball.

Place the dough in a container, cover with plastic wrap and let it rise for at least 2 hours (me in the oven turned off with the light on) or until it doubles.

After the first leavening, resume the dough and work it briefly with your hands and divide it into two parts.

Spread the two doughs with greased hands in two previously oiled baking sheets (28 cm in diameter).

Spread the halved cherry tomatoes on the surface, plunging them slightly into the dough.

Complete with a drizzle of oil, coarse-grained salt and a little oregano.

Place the trays in the oven turned off and let rise for at least 1 hour.

Bake in a preheated oven at 200°C for about 25-30 minutes, check the cooking because it depends on the oven.

Let it cool slightly and the focaccia Bari Thermomix is ready to be served... Buon appetito!