Ingredients
500 g flour
potato 1
1 tbsp olive oil
25 g fresh yeast or 7 g of dry yeast
1 tsp salt
250 ml warm water
10-12 cocktail tomatoes ( cherry)
handful of black olives
pinch of oregano, sea salt
olive oil
Method
The potato is boiled, peeled and pureed. The yeast was dissolved in hot water and allowed it rise for 10 minutes. Sift the flour, add the mashed potato. Add effervescent yeast, salt and olive oil. Kneads dough is elastic. Place in an oiled bowl and cover. Leave to rest for about 1 hour. The risen dough is rolled with a diameter of 30 cm. Place in a greased tray. Top distributed tomatoes, cut into halves and olives, slightly pushing the top. Sprayed with olive oil, sprinkle with sea salt and oregano. Bake in preheated oven at 220 C 15-20 minutes until golden.
Containers:
Difficulty
Average
Tested
0 users
Source
http://www.gotvetesmen.com/recipes/categories/Pizza_and_focaccia/focaccia/recipe_450.php