Potato and extra virgin olive oil focaccia

Potato, beer and extra virgin olive oil focaccia

Potato focaccias are very tasty and easy to prepare. They are perfect cut in half and filled with cold cuts or chocolate spread. An alternative to the classic Genoese focaccia, these focaccias are made particularly soft by the presence of potatoes and aromatic thanks to the beer.

INGREDIENTS

Serves 4

150 g of 00 flour

1 potato

150 g of semolina

100 ml of warm water

1 teaspoon sugar

8 g of salt

3 g of dried brewer's yeast (or 12 g of fresh brewer's yeast)

100 ml of beer (we suggest a light beer)

3 tablespoons of Terra Gentile Extra Virgin Olive Oil

PREPARATION

First boil the potato

Focaccine all'Olio Extravergine di Oliva Coppini Arte Olearia

Once cooked, peel it and mash it with a potato masher. In a bowl mix the semolina flour and the 00 flour. Add the yeast, sugar, salt and the mashed potato. Add the water, beer and Terra Gentile Extra Virgin Olive Oil and start kneading until you get a smooth and firm dough. Place the dough in a bowl covered with a damp cloth and let it rise in a warm place until it has doubled its initial volume (about 2 hours). Roll out a sheet of dough about 1 cm high on a floured pastry board and use the rim of a glass to make some focaccias. Place the focaccias on a baking sheet lined with baking paper and let them rise for another hour. Press the focaccias in the center to form the edge, add a drizzle of extra virgin olive oil and cook in a preheated static oven at 200° for 15 minutes.

Take your focaccias out of the oven and serve them while still hot accompanied by the Spalla Cotta di San Secondo and sliced Culatta ! Accompany the dish with a glass of beer !