Details:
Ingredients
– 1 potato (150 g approx)
– 500 g of flour
– 15 g of salt
– 25 g of yeast
– 250 ml of water
– 5 g of sugar (1 spoon)
– Extra virgin olive oil
– 200 ml of tomato sauce
Preparation
– Wash the potato and boil in unsalted boiling water for 20 minutes.
– Pass it in a potato masher.
– Sift the flour into a bowl and add the salt. Mix thoroughly.
– Melt the yeast in warm water with the sugar.
– Add to the flour the smashed potato, the yeast and water with oil.
– Mix the ingredients until you form a ball, cover and let rise for 1 hour in a well repaired place.
– Grease a rectangular or round baking pan with oil, arrange the dough and spread it with your hands.
– Put on the surface the tomato sauce, sprinkle well with a pastry brush. Add a little olive oil, a pinch of salt and a handful of oregano.
– Allow the cake to rise another half an hour.
– Bake the focaccia in a preheated oven at 200 ° C for 20 minutes, extending the cooking if necessary to brown it well.
– Serve cold.
Barbara Farinelli – www.lospicchiodaglio.it
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