SOFT FOCACCIA WITH POTATOES

Identity Card of the Recipe

194 KCal Calories per serving

Ingrediants

For the leavening

100 g of Manitoba flour
2 g of dried brewer's yeast
5 g of sugar
100 ml of water

For the second dough

3 tablespoons of extra virgin olive oil
100 g of cherry tomatoes
7 g of salt
100 ml of water
180 g of potatoes
300 g of Manitoba flour
Optional: 1 teaspoon of coarse salt

Materials Needed

Bowl
Rectangular or round pan
Sieve
Pastry board
Knife
Scale weighs food
Potato masher

Preparation

First, prepare the leavening. In a bowl, sift the Manitoba flour and add 2 g of dry yeast (or 6 g of fresh brewer's yeast, dissolved in water), warm water and a teaspoon of sugar. Mix with a wooden spoon until a thick and sticky mixture is obtained.
Cover with cling film and leave to rise for an hour in a warm environment.
Meanwhile, wash the potatoes and brush them to remove any traces of soil. Boil the potatoes (unpeeled) for 40 minutes or until soft.

Did you know that
To speed up cooking times, it is advisable to choose small potatoes or cook them with the pressure cooker. On the other hand, it is not recommended to cut them into pieces to prevent the potatoes from absorbing an excessive amount of water.

In a large bowl, sift the remaining flour and add the salt. With a knife, remove the peel from the potatoes and mash them with a potato masher, taking care to drop the puree directly into the flour. Leave to cool for a few minutes.
When the potatoes are lukewarm, add the leavening, the remaining water and the oil. Knead until you get a soft and velvety dough. If necessary, add more flour.
Let the dough rest for 10 minutes. Meanwhile, grease a rectangular or round pan with a little oil.
Cut the cherry tomatoes into slices.
Take the dough and shape it with your hands. Insert the dough into the pan: to obtain an even layer, press the surface of the dough with your fingers. Place the slices of cherry tomatoes on the surface and finish with a few grains of coarse salt.
Cover the pan with a damp cloth and let the focaccia rest for two hours in a warm environment.

The ideal environment for leavening
The ideal leavening temperature is around 35 ° C: for this, it is advisable to warm the oven (2 minutes at 180 ° C are sufficient) and then let the dough rise away from drafts.

Sprinkle the surface of the focaccia as desired with a drizzle of oil and bake in a hot oven at 220 ° C (static mode) for 30 minutes.
Remove from the oven, allow to cool and serve.

Alice's comment - PersonalCooker

A nutritional advantage of this focaccia compared to the traditional one, prepared only with flour? Simple: potatoes allow us to use less flour, which translates into an effective calorie saving because 100 g of potatoes provide 75-80 Kcal, against 340 for flour!

Nutritional values and Health Comment on the recipe

The Soft Focaccia with Potatoes is a derivative of bread with an average energy intake; the calories come mainly from carbohydrates, followed by lipids and finally from proteins.
Carbohydrates tend to be complex (starch), monounsaturated fatty acids and peptides of medium biological value; cholesterol appears to be absent and fibers are well present.
The Soft Focaccia with Potatoes is a food that does not lend itself to a diet against celiac disease, while it does not show contraindications in the treatment of lactose intolerance. It should be taken in moderation in case of overweight, hyperglycemia, type 2 diabetes mellitus or hypertriglyceridemia.
It is suitable for vegetarian and vegan diets. The average portion of Soft Focaccia with Potatoes varies according to the total composition of the diet.

Also try the yeast-free quick focaccia