Focaccia with Potatoes

Either a tortilla or a pie made from potato yeast dough … Very tasty Italian bread – focaccia with potatoes.

Ingredients

For the test:

Potatoes – 500 g
Wheat flour, premium-grade – 800 g
Warm water – 200 ml
Olive oil – 3 tbsp
Instant dry yeast – 3 teaspoon
Salt – 1 teaspoon
Dried rosemary – 1 pinch

For filling:

Young potatoes – 500 g
Garlic – 3 cloves
Olive oil – 4 tbsp
Dried rosemary – 1 pinch
Ground black pepper – to taste
Salt to taste

Directions

Wash the potatoes thoroughly and boil in salted water until tender. Drain the water, pour over the potatoes with cold water, and peel them. Mash the mashed potatoes.
Add sifted flour, dried rosemary, and 1 teaspoon of salt to the mashed potatoes. Rub into crumbs with your hands.
Mix yeast with warm water, leave for 5-10 minutes. Gradually pour water with yeast into the potato-flour mass. Add 2 tablespoon. tablespoons of olive oil, stir until smooth. Transfer the dough to a floured surface and knead by hand for 10 minutes until elastic. Add flour if necessary (the dough should not be tight). Grease a deep bowl with 1 tablespoon. a spoon of olive oil, roll the dough into a ball, put in a bowl, turn over several times. Cover with a towel and leave in a warm place for 1.5-2 hours.
Put the dough on a baking sheet lined with parchment and form a 30×40 cm rectangle with your hands. Cover with a towel and let rise in a warm place for half an hour.
Peel the garlic, crush with the flat side of a knife, add a pinch of dried rosemary, and 4 tablespoon. tablespoons of olive oil, mix, set aside for 30 minutes.
Wash young potatoes thoroughly with a brush, dry, and cut into very thin slices. Add the rosemary oil, after removing the garlic from it. Season with salt, pepper, mix.
Arrange the potato circles on the dough in even rows. Drizzle with the rosemary oil leftover from the potatoes. Bake focaccia with potatoes in the oven at 200 ° C for 1 hour.
Cool the finished potato pie (tortilla) a little, cut into pieces and serve.

Bon Appetit!

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