RECIPE FOR TWO FOCACCI WITH A DIAMETER OF 30 CENTIMETERS
Ingredients:
- 600g of stone-ground type 1 flour
- 340-350ml of warm water
- 50ml of extra virgin olive oil
- 100g of Ruggeri Organic Dried Sourdough
- 2 teaspoons sugar
- 20g of salt
- 300g of raw potatoes, washed, peeled and cut into thin slices
- rosemary to taste
Procedure:
In a bowl or mixer, dissolve the sugar in the warm water (and also the fresh yeast, if used instead of the powdered one), add the flour previously mixed with the dry yeast, the oil and start kneading. Finally, add the salt and continue kneading until you obtain a smooth, elastic, homogeneous dough that comes away easily from the sides. Place the dough obtained in a fairly large floured bowl, cover with a cloth and leave to rise in the oven with the light on for about 2 and a half hours. Once risen, divide the dough into two equal parts, roll out the two parts of dough on a floured work surface, place the two focaccia bases in two 30 cm diameter pans greased with plenty of oil, season with thin potato slices and rosemary, salt and a drizzle of oil. Leave the focaccias to rise for about 40 minutes and finally bake at 250° fan assisted for about 20 minutes or at least until well cooked. Once baked and left to cool, your soft focaccia with potatoes will be ready to be enjoyed.
