Potato focaccia, soft dough with an unmissable taste.

PUGLIAN ROAST

Focaccia is a classic of the Apulian regional tradition, its combinations with the most varied foods are unmissable, from fresh mussels to sea urchins, from mortadella to buffalo mozzarella, Apulian focaccia goes best with any ingredient because it is rich in goodness and flavour.

INGREDIENTS

• 300 g of flour
• 200 g of potatoes
• 6 g of malt
• 20 ml of extra virgin olive oil
• 9 g of salt
• 7 g brewer's yeast
• 145 ml of water
• 1 sprig of rosemary

PREPARATION

To make a tasty potato focaccia, start by cooking the potatoes in a pressure cooker for around 15 minutes, half an hour if you use a classic pot, then peel them and mash them, collecting the puree in a bowl which you will leave to cool. Pour the sifted flour, the dehydrated yeast and the malt into a planetary mixer, then add the salt around the edges and the cooled potatoes. You can also use fresh brewer's yeast, increasing the dose to 21 g. Instead of malt you can use the same quantity of honey as a variant.

Mount the whole thing in the planetary mixer with the paddle (type of mixer hook), pour in the oil and start kneading. Add the water slowly at room temperature and when the ingredients are all mixed together, replace the leaf with the spiral hook. Work for another 5 minutes and stop the planetary mixer, transferring the dough onto your lightly oiled work surface. Knead it (the dough will be sticky), make it oval and place it in a lightly oiled bowl. Cover with cling film and leave to rise in the oven with the light turned off or use the classic wool blanket method, which will maintain a temperature of 28°-30° until the dough doubles in volume. After about two hours your dough will be ready to be used.

Take an aluminum pan of approximately 28-30 cm in diameter and pass a drizzle of oil inside, spread the dough evenly in the pan and make small holes with your fingers. Season your focaccia with a drizzle of oil and rosemary, season with salt and leave to rise for another 30 minutes, leaving the pan covered in film. Then put it in a preheated oven at 200° for 20 minutes or ventilated at 180° for 10 minutes. Before removing the focaccia, check the base by lifting it. When it is well cooked and golden on the surface, take it out of the oven, leaving it to cool before serving it cut into slices.