FOR FOCACCIA WITH POTATOES AND ROSEMARY

In Puglia every self-respecting city has its traditional focaccia recipe, even if the most loved one of all is certainly the Bari focaccia. The variations of the classic recipe, however, are completely delicious and innovative. Always using typical Apulian ingredients it is possible to obtain a delicious combination, for authentic tastes. The recipe I propose in this recipe is focaccia with potatoes and rosemary. A combination to accompany at the table with a delicious second course or a side dish, ideal in any season of the year, or to nibble on to satisfy hunger between one meal and another during morning and afternoon breaks. Focaccia is one of the most loved rotisserie products of the Apulian culinary tradition, now copied and exported all over the world. If tasted directly in the region it certainly has an unmistakable flavour.

INGREDIENTS

• 800 g of 0 flour
• 250 g of boiled potatoes
• 1 cube of brewer's yeast
• 1 egg
• 1 sprig of rosemary

extra virgin olive oil to taste

fine and coarse salt q.b. b.

pepper q.b. b.

PREPARATION

Dissolve the yeast cube using a cup of warm water and separately form a fountain with the flour on a board. Add to this mixture half a portion of boiled potatoes, the yeast and a teaspoon of salt. Mix all the ingredients by adding water until you obtain a soft dough. Leave the dough in a bowl to rest and rise for an hour.

Separately, slice the other half portion of potatoes and mix with a drizzle of oil, add the egg, rosemary and a pinch of salt and pepper.

Turn on the oven and let it heat to 150°C. Roll out the dough using a rolling pin to obtain a disk into which you will pour the potato mixture. Sprinkle the surface with coarse salt and a drizzle of oil. Cook everything in the oven for about 25 minutes, serve at a warm temperature.