Drive away with green broad beans and ricotta
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Focaccia potatoes and cheese!
ingredients
servings
2
Type 00 wheat flour
250 oz
Dry brewer's yeast
1 oz
White sugar
2 oz
Salt
1 oz
Extra virgin olive oil
30 oz
Water
120 oz
Philadelphia spreadable cheese
100 oz
Emmenthal cheese
50 oz
Potatoes
2 unit
Bakery products from Italy
Focaccia potatoes and cheese!
Focaccia potatoes and cheese!
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Knead, rise, stuff and cook!
preparation
step 1
We use little yeast because in these days it is hot, if we prepare it in winter, we increase the dose of dry yeast to 2 grams and from 5 to 7gr that of the fresh one.
step 2
For the dough we proceed as usual, we gather all the ingredients except water, in the bowl where we are going to knead. We can use a fork or the mixer with the spiral hook.
step 3
Add the water slowly, until you get a soft and tied dough, work with your hands for at least 5 minutes and arrange to rise in a greased bowl with a few drops of oil, until doubled.
step 4
Let's oil the pan (rectangular, 27x23cm), spread the focaccia with your hands or if you're lazy like me, with a rolling pin and place it in the pan.
step 5
For the seasoning, we work the cheese with a fork, softening it and spread it on the whole surface of the focaccia, leaving a border of half a centimeter abundant. We cover with cheese.
step 6
Slice the potatoes with a knife or with the mandolin, obtaining thin slices. I use them with the peel, taking care to wash them well before cutting them. Arrange on the focaccia overlapping slightly.
step 7
Complete with rosemary, onion (if you use it) and helping with a teaspoon, season with oil drops. A pinch of salt and rosemary needles.
step 8
In a hot oven at 200 ° for 20 minutes, check that it is well browned underneath and that the potatoes are well cooked. Let it cool before cutting it into squares and serving it!
