Preparation of potatoes:
Peel the potatoes, cut into cubes and cook in salted water until soft.
Drain the potatoes and mash them with a potato masher or fork until smooth. Let cool.
Preparation of dough:
Dissolve fresh brewer’s yeast in a small amount of warm water with sugar. Leave for 5 to 10 minutes until the yeast activates and forms foam.
In a large bowl, mix flour and fine salt.
Add the cooled mashed potatoes to the flour and mix.
Pour in the activated yeast and extra virgin olive oil. Start kneading, gradually adding warm water until you get a soft, smooth dough.
Continue kneading for about 10 minutes until the dough is elastic and smooth.
First yeast:
Shape the dough into a ball, place in a lightly greased bowl and cover with a damp cloth or cling film.
Set aside in a warm place for about 1-2 hours or until the dough doubles in volume.
Preparation of Focaccia:
Once the dough has risen, place it on a lightly greased baking tray.
Gently spread the dough with your hands until it evenly covers the surface of the pan.
Cover and set aside for another 30 minutes.
Seasoning and cooking:
Preheat oven to 220°C.
After the second leavening, make indentations on the surface of the focaccia by pressing with your fingers.
Sprinkle the surface with coarse salt, fresh rosemary and a little extra virgin olive oil.
Bake in the preheated oven for about 20-25 minutes or until the focaccia is golden brown and crispy around the edges.
Participate:
Remove the focaccia from the oven and let it cool slightly, then cut into pieces and serve.
Tip:
Flavors: In addition to rosemary, you can add other aromatic herbs such as thyme or oregano.
Variations: For an even tastier focaccia, add olives, cherry tomatoes or onions to the surface before cooking.
Enjoy soft and crispy potato focaccia, perfect to eat on its own or with cold cuts and cheeses. Enjoy your meal!
