Ingredients:
1 patata di medie dimensioni
500 g di farina di grano tenero tipo 00 o Manitoba
15 g di sale fino
12.5 g di lievito di birra
250 ml di acqua minerale naturale
5 g di zucchero
2 cucchiai di olio extravergine di oliva
20 olive verdi snocciolate Coelsanus
Method:
Wash the potato and steam it for 30 minutes, or else boil it in unsalted water for 20 minutes. Pass through a potato ricer. Sift the flour into a mixing bowl and add the salt. Mix carefully. Dissolve the yeast in warm water together with the sugar and leave to stand for 10 minutes. Add the mashed potato to the flour, along with the oil, and the water with the yeast. Knead the mixture until the ingredients combine and form a ball, then place this in a floured bowl. Cover the bowl with a tea towel and then with a warm cloth, and leave to rise for 1 hour. After this period, take the dough, deflate it and knead it again briefly. Oil a round baking tray of 28-30 cm diameter, or a rectangular one of 35 x 25 cm, then spread the dough over the tray by hand. Pinch the surface of the dough to create small dimples. Drizzle with a little oil and spread the olives over the dough, such that they just sink into the dough. Cover the focaccia as before and allow to rise for another hour. Heat the oven to 200° C then cook the focaccia for 20 minutes, longer if required to allow the focaccia to become golden. Serve cold.
