Ingredients
For the dough
500 g of Durum Wheat Semolina
350 ml of water at room temperature
130 g of boiled potatoes
10 g of salt
8 g of brewer's yeast
 
For the filling
Buffalo stracciata q.s.
Yellow and red cherry tomatoes q.s.
Fresh basil q.s.
 
Directions
Start by boiling the potatoes (better if steamed, so they don't retain too much water). Once cooled, dissolve the yeast in the water, add the mashed potatoes, semolina and salt, then knead for at least 5/10 minutes. When the dough is homogeneous but sticky and soft, place it in a bowl and cover it with a damp cloth, then let it rise for at least 2 hours.
After the rising time has elapsed, grease your hands and roll out the dough on a baking sheet, then let the focaccia rise for at least 1 hour.
Once the second leavening is finished, make holes with your fingers, add some oil and a little salt, then cook at 230° in static mode for 10/15 minutes. Once warm, cut the focaccia into squares and stuff it.



In cooperation with Farina Lievito e Fantasia