RECIPE: EASY POTATO FOCACCIA

Thin and soft. If you don’t eat it right away and you prefer it crispy, put it back in the oven for few minutes.


POTATO FOCACCIA

Course: Bread/Focaccia
Cuisine: Italiana

Materials

  • 400 gr potatoes
  • 150 gr water
  • 30 gr olive oil
  • 7 gr thin salt
  • 5 gr instant powder yeast for bread
  • 200 gr flour
  • 90 gr corn starch

On top

  • to taste olive oil
  • to taste rosemary
  • to taste coarse salt

Instructions

  • Boil potatoes, peel them and smash them.
  • Add all the other ingredients and mix until you get a smooth mixture.
  • Roll it out on a baking tin with baking paper making little wholes with the fingers.
  • Brush with olive oil and add on top rosemary and coarse salt.
  • Cook in the oven at 250°C for about 40min. until becomes gold on top.

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