Dissolve the yeast and sugar in a bowl with 4 tablespoons of warm water. Pile the sieved flour on the pastry board or table, make a “well” in the middle and pour in the dissolved yeast, potato, salt and 2 tablespoons of oil. Combine the flour and other ingredients, initially using a fork, then by hand. Work the mixture well, gradually adding warm water until you obtain a smooth but firm dough. Lay it in a deep baking tray (after greasing the bottom and sides with 2-3 teaspoons of olive oil) and pour 8 tablespoons of olive oil over it; after covering with cling film, leave to rise for at least 3 hours, or even better overnight. Brown the garlic in a pan with 2 tablespoons of oil, add the sliced tomatoes, oregano, basil and a pinch of salt and leave to cook for 10 minutes. Leave to cool and then arrange the tomatoes on the surface of the dough, squashing some with the back of a spoon. Cook the Panfocaccia in a pre-heated oven, at 180° for about 40 minutes. Cover with aluminium foil if it is getting too brown, but wait until half-way through the cooking time so as not to let it “deflate”. Leave to cool on a cake rack. This is a recipe (from the South of Italy) that is part pizza and part focaccia, it can be served with cold cuts, cheese and other foods of your choice, or even on its own as a healthy snack. Alternatively you can cut it into bite size pieces, to serve with an aperitif or as a starter.