For the dough (for a 40×27 cm baking tray)
- Flour 0 400 g
- Re-milled durum wheat semolina 100 g
- Potatoes 300 g
- Water 220 g
- Extra virgin olive oil 25 g
- Salt up to 10 g
- Fresh brewer’s yeast 7 g
- Extra virgin olive oil 15 g
- Salt flakes q.b.
- Oregano q.b.
To grease bowl and baking tray
- Extra virgin olive oil to .b.
To make the high and soft potato focaccia, first, boil the potato in cold water until it is soft enough to be able to skewer it with a fork (1). Drain the potato and let it cool, then crush it in a large bowl (2) and add the flour (3).
Add the semolina (4) and the crumbled fresh yeast (5), then pour half the water (6) and start stirring with a ladle.
Knead the dough on the work surface for about 10 minutes (10). If it turns out to be very soft and sticky, let it rest for 5 minutes by covering it with the bowl. Give a few folds to the dough and form a smooth and homogeneous ball (11), then transfer it to the oiled bowl, cover with plastic wrap and let it rise at room temperature for about 3 hours or until the volume doubles (12).
After the leavening time (13) slide the dough into a 40×27 cm baking tray that you have slightly oiled, taking care not to turn it upside down (14). Roll out the dough with your hands directly into the baking tray (15).
If the dough tends to shrink, let it rest for a minute and gently enlarge it so that it covers the entire surface (16). Cover the baking sheet with another baking sheet or damp cloth and let it rise for another hour. After this time season with oil and press your fingers into the dough to create the typical holes (17). Also add the salt flakes (18).
Finally, sprinkle with oregano (19) and bake in a preheated static oven at 220 ° for 30 minutes on the bottom shelf (20). When it is golden, take your high and soft potato focaccia out of the oven and serve it still hot (21)!
The tall, fluffy potato flatbread can be stored in a food bag for 2 days. Alternatively, you can freeze it after cooking it and cooling it completely.
To obtain an even more honeycomb dough you can let it rest in the refrigerator overnight: the following day let it return to room temperature for about an hour before continuing with the recipe.
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