DIFFICULTY: 3
230 minutes
INGREDIENTS PER 4 PEOPLE
Flour, 13,4 oz
Brewer’s yeast, 0,1 oz
Extra virgin olive oil, 0,35 oz
Water, 9,1 fl oz
Salt, 0,3 oz
Potatoes , 3
Pecorino cheese, to taste
Rosemary, to taste
PROCEDURE
Cook potatoes in salted boiling water. Peel and mash them.
In a bowl, melt the yeast in lukewarm water. Add 2/3 of flour and mix with a ladle. Add the remaining flour, salt, oil and knead.
Cover the dough and let it rest for 15 minutes. Knead the dough again, cover it and let rest for 15 minutes.
Knead the dough and put it into an oiled hot baking tray, then let rest for 3 hours.
Press focaccia and season with potatoes, pecorino cheese, rosemary and a little oil.
Cook in oven at 392°F for about 20 minutes on ventilated mode.
