Rustic, flavorful, crispy on the outside and soft on the inside: this focaccia is the ideal accompaniment to any dish, perfect from aperitif to dinner... or simply enjoyed as it is, plain and simple!
Dissolve the yeast in the water and gradually pour it onto the flour. Mix with a spoon until the liquid is absorbed, then cover and let rest for 10 minutes.
Add the salt, the remaining water and the extra virgin olive oil, then knead until you get a smooth, homogeneous dough. Cover and let rest for 20 minutes.
Do one round of strengthening folds to give the dough structure, then let it rest for another 30 minutes. Gently stretch the dough and evenly distribute the walnuts and seeds on the surface.
Fold the dough over itself into a ball, transfer it to a bowl and let it rise at room temperature until doubled in size (about 2 hours).
Oil a baking tray, gently stretch the dough and cover it with a tea towel. Let rest for another hour.
Cut the potato into thin slices with a mandoline and soak them in cold water to keep them crisp.
Arrange the potato slices on the surface of the focaccia, add the rosemary, a drizzle of extra virgin olive oil, salt and pepper.
Bake at 230°C for about 30 minutes, until the focaccia is golden and fragrant.
Mandoline
20 x 30 cm baking tray
Store in an airtight container for up to 2 days.
Italia, Emilia Romagna
| Energy (kcal) | 310.69 |
| Carbohydrates (g) | 41.69 |
| of which sugars (g) | 0.58 |
| Fat (g) | 12.47 |
| of which saturates (g) | 1.69 |
| Protein (g) | 8.72 |
| Fibre (g) | 3.31 |
| Salt (g) | 0.39 |
