Soft Potato Focaccia
- 4 potatoes
Peel and cut the potatoes. Boil them for 10/15 minutes until soft. Place them in a pot and smash them with a fork or a mixer.
- 500 g flour
- 1 tbsp salt
- 7 g active dry yeast
- 50 ml water
Add the flour, the smashed potatoes and salt into a bowl. Then melt the yeast in warm water and add this to the rest of the ingredients.
Mix the ingredients and then knead with your hands until obtaining a soft and compact dough. Cover the bowl with a clean cloth and let the dough rest for at least 4 hours (ideally overnight). You can store it in a dry place (for example your turned off oven).
- 80 g active dry yeast
- 2 tbsp olive oil
- 2 heads garlic
Once the resting time is over, we can place our focaccia in a baking tray. Cover the tray with a table spoon of oil, then lay the dough in it and spread it with your hands. Add the sliced tomatoes, the sliced garlic and cover with another table spoon of oil (you can also add some coarse salt on top).
Bake in the oven (static) at 180 degrees for around 30/40 minutes until the focaccia surface gets golden. Enjoy!