1 kg of wheat flour
3 medium-sized cooked and mashed potatoes
30 g of yeast
3 tablespoons of warm water
1 pinch of salt
Tomato rosettes to taste
Fresh herbs to taste
Olive oil
1 kg of wheat flour
3 medium-sized cooked and mashed potatoes
30 g of yeast
3 tablespoons of warm water
1 pinch of salt
Tomato rosettes to taste
Fresh herbs to taste
Olive oil
Mix the flour with warm water
If it's a hot day, the water may be cooler, but never boiling
Make a depression in the center of the dough and add cooked and mashed potatoes, yeast, and salt
Knead well, divide the dough into two parts, roll out each part on a floured surface, and place them in two 30 x 30 cm baking sheets greased with olive oil
Cover the baking sheets with a cloth and reserve in a protected location
Await for 30 minutes to 1 hour, until the dough doubles in size
Spread tomato rosettes, fresh herbs, and olive oil strands over each of the doughs to taste
Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the dough is golden brown
The focaccia should be slightly caramelized
Dip in olive oil and serve.
