Description
Do you love potatoes as I do? And if the cake in potato dough and potato stuffing, and even a lot of fresh rosemary, vegetable oil... mmm, sounds delicious! Anyone interested, follow the recipe for this wonderful potato Focaccia, which for all its virtues still cooked very simply and quickly.
Ingredients
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Potatoes
1200 g
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Yeast
2 tsp
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Rosemary
2 Tbsp
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Garlic
1 tsp
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Salt
1 tsp
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Vegetable oil
5 Tbsp
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Flour
600 g
Cooking
Normal peel the potatoes and boil the decoction to collect potato, potatoes pound to puree.
In 1 glass of warm potato broth dissolve the yeast and leave for 10 minutes, they perked up.
In a bowl sift the flour (do not add all the flour at once, add the first 400-450 g, and the remaining as necessary), add the flour to the cooled mashed potatoes, salt and dried rosemary.
Pour approached the dough.
Pour vegetable oil "Oleyna" and knead a soft dough. As needed, add as much flour as you need.
Put the dough in a bowl and put into heat for 1 hour.
So I walked up the dough. Now it should be good to press down.
Put the dough in a rectangular shape or on a baking sheet lined with parchment and leave in a warm for 20 minutes.
Young small potatoes cut into very thin slices.
Salt, pepper, garlic, oil "Oleyna" and fresh rosemary to prepare the filling, mix everything.
Spread the potato slices on the dough in rows, overlapping. Pour oil-rosemary dressing and bake for 40-45 minutes at 180 degrees. Bon appetit!!
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