Focaccia with potatoes and rosemary

Posted on May 7 2014 by Redazione


Ingredients for 1 focaccia
800 g 0 flour
250 g potatoes, boiled
25 g brewer’s yeast
1 egg
1 sprig rosemary
evo oil
fine and course salt

Dissolve the yeast in a cup of warm water.
Make a well in the flour and add half the potatoes, the dissolved yeast and a teaspoon of salt.
Mix the ingredients, adding more water until the dough is formed.
Put the dough in a bowl and allow to rise for 1 hour.
Meanwhile, slice the remaining potatoes and mix with a little oil, the egg, rosemary, a pinch of salt and pepper.
Preheat the oven to 150°C (300°F).
Roll out the dough into a circle with a rolling pin.
Place the dough on an oiled baking pan. Arrange the potato mixture on top and sprinkle with a little coarse salt and a little olive oil.
Bake for 25 minutes and serve warm.