focaccia italian s potatoes
The forerunner of Italian pizza is focaccia. Each recipe your family. The cake is prepared with various spicy additives, olives, cheeses or tomatoes. Genoa focaccia is different modesty and rich taste at the same time.
Genoa focaccia with potatoes
For cooking, we need:
- potatoes 4 medium pcs
- flour 800 gr
- salt 3 teaspoons
- dry yeast 10 gr
- granulated sugar 2 tablespoons
- olive oil 200-250 ml
- baked milk 300 ml
- rosemary 2 sprigs
- spicy herbs to taste
You can make focaccia in Genoese So:
Boil the cathrophel in a uniform. Peel and mash root vegetables in mashed potatoes.
Dissolve yeast in warm milk with sugar. In a big bowl pour flour and make a funnel.
Pour in prepared milk with yeast and mix.
Add mashed potatoes, 200 ml of olive oil and salt. Knead the dough. It does not stick to hands and becomes airy, elastic.
If the dough does not work, it remains tight, then add some warm water.
Put the mass in a bowl and leave in a warm place for 45-50 minutes.
Grease a baking sheet with oil generously. Stretch the dough all over baking sheet, line and cover with cotton towel.
Leave on for another 30-35 minutes.
On the focaccia, make indentations with your fingers, grease well butter the dough on top and sprinkle with salt.
You can put cherry tomatoes in the grooves made with your fingers, olives or olives. You can sprinkle a thin layer of cheese.
Sprinkle focaccia with spices, rosemary needles and bake in the oven for 20-25 minutes at high temperature (220 degrees) until an even golden color is formed.
Tasty ideas:
Serve Genoese focaccia for the first dish, for example, cold summer soup
Watch the recipe video below!
