The potato focaccia, in appearance very similar to a white pizza, is an easily affordable in many ovens of the peninsula.
Very soft inside, and crisp in its external. Its softness is due to the fact that among its ingredients include potatoes, very easy to work, usually high, and risen to perfection, given the time much shorter than the rising focaccia normal. I propose this recipe for all those who want to try at home, its success is guaranteed, and can be accomplished in a few hours. It is usually seasoned with extra virgin olive oil and aromatic herbs, like thyme and rosemary, but they are now in many a season with the classic ingredients of the pizza dish: tomato, mozzarella, anchovies and so on, and so forth.
INGREDIENTS FOR 8 PEOPLE
- Farina 00500 g
- Small potatoes with white paste2 the 3 potatoes
- Warm water150 ml
- Fresh yeast15 g
- Extra virgin olive oil3 spoons
- Sale2 pinches
Boil the potatoes in boiling water for about 20 minutes, then peel and mash. Let them cool completely.
In a large bowl sift the flour.
Add the mashed potatoes, salt and 3 tablespoons oil.
Dissolve the yeast in a cup with warm water and add the liquid obtained a little at a time in the bowl with the flour. Start kneading in the bowl to mix the ingredients, then transfer the dough on a pastry board and continue to knead for ten minutes, until a soft ball and elastic
Let rise for about 1 and h 30 minutes or until the dough has doubled.
After rising time, divide the dough into 4 parties to spread in 4 baking trays in a thickness of about 1,5 cm and with 20 cm diameter.
Remember to grease the trays abundantly with extra virgin olive oil. Let the dough spread in the pans rise again for a little less than an hour.
Before baking the cakes, season them to taste such as adding herbs, a pinch of salt and a little oil.
Preheat oven ventilated 220 °C, then bake the cakes and cook for about 20 minutes.
Serve hot, warm or cold.
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