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Potato stew with tomatoes

ingredients

servings

4

Wholewheat flour

300 grams

Potatoes

2 unit

Iodized salt

to taste

Brown sugar

1/2 teaspoon

Extra virgin olive oil

2 spoons

Dried sourdough starter

25 grams

Water

1 cup

San Marzano tomatoes

1 unit

Bakery products from Italy

Potato stew with tomatoes

Potato stew with tomatoes

vegan with gluten

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Potato stew with tomatoes

A gentle, soft and easy to prepare focaccia.

Potato stew with tomatoes step 1

step 1

With the flour created a fountain, in the center add two tablespoons of oil, salt and a pinch of sugar (which will help the yeast).

Potato stew with tomatoes step 2

step 2

At this point, thaw the yeast in a few hot water and add it to the center together with the crushed potatoes. Start kneading by adjusting the consistency with additional hot water.

Potato stew with tomatoes step 3

step 3

Then form a ball and raise the dough for a couple of hours. Place it with a rolling dough and place it in a slightly greased baking tray or on the oven-baked drip tray.

Potato stew with tomatoes step 4

step 4

Place over the tomato slices (or half-cut cherry tomatoes), a pinch of oil, a pinch of salt, and finally the oranges.

Potato stew with tomatoes step 5

step 5

Bake at 200 ° for about 30 minutes (keep it checked that the baking varies from oven to oven).

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