Ingredients
560 g of Type 2 Soft Wheat Flour
11 g of salt
8 g of dry yeast
500 g of water
1 boiled potato
Rosemary sprigs and flowers q.s.
Salt flakes q.s.
Pink pepper q.s.
Extra virgin olive oil q.s.
 
Directions
Mix the sifted flour, baking powder and salt in a large bowl, then add the water at about 18°. Stir for a few minutes with the help of a spatula until the mixture is sticky, then cover the bowl with cling film and let it rest on the coldest shelf of the fridge for 24 hours, preferably 48.
Once the resting time is over, resume the dough, pour a tablespoon of oil on the surface and deflate it by bringing the edges towards the center and pressing.
In a pan of about 23x30 cm pour 3 tablespoons of oil, then turn the dough over and turn it upside down a couple of times until it is well greased. Without rolling it out, place the pan in the oven with the light on and wait for the dough to deflate until the pan is filled (it will take about 2/3 hours and will triple in volume).
Once the second resting time is over, remove the focaccia from the oven and heat it to 210°. Spread two tablespoons of oil on the surface of the focaccia, sprinkle with salt flakes, pink pepper and rosemary, sink the fingers on the surface to create the classic cavities of the focaccia and distribute the thin slices of boiled potato, then bake for about 25/30 minutes.



In cooperation with L’Ultima Fetta