INGREDIENTS
- 500 g of 00 flour;
- 1 potato (about 150 g);
- half a cube of fresh brewer’s yeast;
- 15 g of salt;
- 1 teaspoon sugar;
- 250 ml of warm water;
- 2 tablespoons extra virgin olive oil.
For the dressing:
- Rosemary,;
- oil and salt.
STEP
- Boil the potato for about 15 minutes;
- Dissolve the yeast in the water together with the sugar and let it rest for 5 minutes;
- Take a bowl, pour in the flour, salt and mix, add the boiled and mashed potato, the oil and the water with the yeast dissolved together with the sugar:
- Knead for 15-20 minutes, if necessary help yourself with the other flour, make a loaf, cover and let rise in the oven turned off for 1 and a half hours.:
- Take the dough, deflate it and knead it again, then take a baking tray, grease it with oil and put the dough in it, spread it out with your hands;
- Sprinkle with rosemary to taste;
- Cover again and let rise for 1 hour and a half;
- Bake at 190 degrees for 25 – 30 minutes it must become golden.. serve hot!
NOTE
To be sure to enjoy the focaccia at its best, it is recommended to consume it immediately. However, it can be stored for up to 2 days by keeping it closed in a bag; in this case, it is recommended to heat the focaccia in the oven for a few moments.
You can also freeze the focaccia while cooked, once thawed, heat it before consuming it.
