Potato Focaccia (Focaccia di Patate)
Instructions
Boil the potatoes, peel while still hot and then pass through the potato masher.
Cut the pancetta into small dice then put it to fry in a pan with 1 tablespoon of oil and a sprig of Rosemary, leaving ben Brown then sgocciolatela.
Knead the flour (a fist) with warm milk in which you have dissolved the yeast, salt and knead the dough well then put it to rise for about 30 minutes.
After the time periods indicated in a bowl, mix the mashed potatoes with the eggs, salt and flour by hand.
Add the pancetta and bread dough leavened already then stir well and place to rise for about 1 hour.
Roll out dough into a finally well greased pan and let rise again for about 30 minutes.
Sprinkle focaccia with Rosemary sprigs, sprayed with plenty of oil and cook in the oven at 220 degrees for about 30 minutes.
Ingredients and dosing for 6 persons
- 300 g of flour
- 300 g of potatoes
- 200 g of bacon spread
- 20 g of brewer's yeast
- 2 eggs
- Rosemary
- 1/2 cup of milk
- Olive oil extra virgin
- Salt