Potato focaccia: the recipe for the dish to serve as an appetizer
The potato focaccia It is the ideal recipe to serve as an appetizer or as a single dish for dinner. Soft on the inside and crisp and fragrant on the outsideits preparation is certainly not quick, but the steps are easy to follow even if you are a beginner in the kitchen.
Once ready, it can be served hot or cold.
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ingredients
Extra virgin olive oil
How to prepare potato focaccia
Peel the potatoes and boil them in water until soft (boil for about 30 minutes).
Mash them in the potato masher, then add the olive oil, salt, water, milk, fresh brewer’s yeast, and mix to blend the ingredients. Add the Manitoba flour a little at a time and knead until you get a smooth, compact dough.
Cover bowl with plastic wrap and let rise for 3 hours or until doubled in size.
Once the time has elapsed, remove the air from the dough and transfer it to the greased frying pan (28cm in diameter). Press gently with your hands to spread it on the inner surface. Cover with plastic wrap and let rise for 1 more hour.
Pour a drizzle of oil over the dough and press with your fingers to make bubbles.
Sprinkle the rosemary and coarse salt.
Bake in a static oven at 180°C for 40 minutes.
Advice
If you want, you can also add slices of ham.
storage
Store the focaccia under a glass bell so that it stays soft for longer, a maximum of 4 days.
