Rustic artichoke and leek
Bakery products from Italy
Potatoes and leek potatoes
Potatoes and leek potatoes
ready in
40 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This recipe puts together potatoes, leeks and focaccia, a perfect union, what's the best in life!?!?
preparation
step 1
Melt the yeast in a bowl with sugar and half the lukewarm water. Let it rest for a few minutes. In a large bowl mix the two flours, make a hole in the center and add the oil
step 2
And the liqueur of dissolved beer. Knead with a wooden spoon, gradually adding water to form a compact panetta. Finally, add the salt.
step 3
Transfer the baking pan to a slightly flamed working surface and work it for a few minutes until it forms a smooth and elastic mass.
step 4
Lightly fry a bowl, place the dough and cover it with food film. Stir to rise in a warm place and shelter for at least 2 hours.
step 5
Then retreat the mass and work it fast and put it back in the bowl again to raise another hour. Then pour a baking pan generously and lay the leavened mass with your hands.
step 6
Cover and let it rise again for 30 minutes. Meanwhile, wash and dry the potatoes, sliced 3mm thick slices and put them soak in a bowl with plenty of water with some
step 7
Ice cube for 20 minutes. Drain and dry on a clean cloth so pick it up in a bowl and season with oil, salt and rosemary. Then clean the leek and slice it with thin washers.
step 8
Turn the oven to 200 ° C. Serve and cook the bacon for 40 minutes or until it is swollen and golden and the potatoes will be well cooked but not burnt. I'm going for leek. Get crushed, let it cool and serve!