Ingredients

	600 gr1 1 Plain Flour
	300 gr water
	40 gr olive oil
	420 gr potatoes
	14 gr/ 25 gr dry yeast or fresh yeast
	14 gr salt
	Salamoia
	40 g extra virgin olive oil
	30 gr water
	1 teaspoon salt
	fresh rosemary

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Focaccia with potatoes

Name: Focaccia with potatoes
Ingredients: : 600 gr1 1; : 300 gr; : 40 gr; : 420 gr; : 14 gr/ 25 gr; : 14 gr; : 40 g; : 30 gr; : 1 teaspoon

Cuisine:

Italian

Hand made dough

Medium

Ingredients

600 gr1 1
300 gr
40 gr
420 gr
14 gr/ 25 gr
14 gr
Salamoia
40 g
30 gr
1 teaspoon

Directions

A completely handmade dough, a little bit tiring but the result will be surprising!

You will eat the softest Focaccia in the world thanks to potatoes and the “salamoia” of water, olive oil and salt that we will put on it before baking.

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Steps

Done

Make focaccia dough

First of all boil the potatoes for about 25 minutes. When ready, peel the potatoes and smash them with a potato masher, then let them cool down.
Add potatoes to the flour and mix well with your hands.
Dissolve yeast in the water, which you will add to the mixture of potatoes and flour. Work the dough well with your hands for a few minutes.
Add salt, oil and continue to knead your dough until it is homogeneous.
Yes I know, it is a hard work, but the result will be amazing!
Transfer your dough in a oiled bowl, cover and let it triple the size for about 3 hours.

Done

Make focaccia

When your dough has tripled spread it with your hands on a previously oiled tray.
Cover it and let it double the size for about 1 hour.
Meanwhile mix salt, water and oil for Focaccia salamoia.
When your focaccia is double, make holes on the surface with your fingers.
Sprinkle focaccia with brine (salamoia) and add rosemary.
Bake for about 30 minutes to 200*.
When it is ready, take it out of the tray and let it cool on a wire rack.
Cut your Focaccia and ENJOY!