Soft Potato focaccine

See the recipe by Chiara Rozza

Blog: La Kucina di Kiara

Molino Soncini Cesare Bread Line type-1 fine flour500g
fresh beer yeast12g
salt10 g
extra-virgin olive oil 2 tablespoonfuls

Ingredients for the filling/topping


Boil the unpeeled potatoes, then remove the peels, pass them through a potato masher, and leave to cool. Spread the flour out on a pastry board, and then place the potatoes in the middle, plus the yeast and enough tepid water to allow you to work it all together into a soft, uniform dough. Add the salt, and continue to work it (you can add some tomato puree or mozzarella to the recipe as well, if you like).
Leave it to rest (covered) for about an hour, and then roll it out to a height of 1cm. Using a pastry cutter (or an upturned cup), cut out individual focaccine in flower shapes. Leave them to rest on a plate covered with oven paper, until they double in volume. Cook at 200°C for 15-20 minutes.


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