Ingredients for the focaccia:
250 g Durum Wheat Remilled Semolina - Linea Origini
170 ml water
70 g boiled potatoes
5 g salt
5 g baker’s yeast
Extra virgin olive oil

For the filling:
100 g yellow pumpkin
100 g stracchino cheese
1 fresh porcini mushroom
5/6 walnuts
Chopped parsley
Salt and black pepper q.s.
 
Directions: 
To make focaccia, first boil and mash the potatoes and leave them to cool completely. Dissolve the baker’s yeast in water, add the potatoes and combine with the durum flour and salt. Knead for at least 5-10 minutes. Leave to rise in a bowl until doubled in size.

Use your hands to spread out the dough on a baking sheet, oiling your fingers to keep it from sticking. Leave to rise again for at least 1 hour. Season with salt and oil and bake in a 220° oven for about 20 minutes.

While the focaccia bakes, prepare the filling. Cut the pumpkin into thin slices and steam it. Clean the mushroom, slice it and sauté it in a pan with a little oil. Once the focaccia is done allow it to cool, then fill it with stracchino cheese, pumpkin and mushrooms. Add chopped walnuts and fresh parsley.

If you like, serve the durum flour focaccia with pumpkin, porcini mushrooms and stracchino cheese with a dusting of black pepper.



In cooperation with Farina Lievito e Fantasia