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Preparation Time:
45 min
Difficulty:
Easy
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Ingredients
FOR ABOUT TWO 33 CM ROUND BAKING TRAYS:
350 g 00 flour 220 w -
200 g boiled potatoes -
3 g dry yeast -
150 g room temperature water -
5 g fine salt -
20 g extra virgin olive oil -
chopped rosemary to taste -
1 jar of D'Amico Leccino Olives Cilento Style in oil
Instructions
Mash the boiled potatoes. Sift the flour and place it with the yeast in the mixer with a flat beater. Add the potatoes and start kneading slowly. Add half the water and increase the speed until the dough starts to come together.
Remove the flat beater and insert the dough hook, pour in the water a little at a time, increasing the speed. Add the salt. As soon as the dough becomes elastic, add the oil in a thin stream, mixing at high speed until the dough has absorbed all the oil. Leave the dough to rest at room temperature for about 15 minutes. Fold it over itself a few times and leave to rise in the fridge for 12 hours.
After 12 hours, break the dough and place it in a baking tray greased with extra virgin olive oil. Leave to rise at 27°C for about 25-30 minutes. With your fingers greased with oil, flatten the focaccia and give it the classic round shape. Sprinkle the chopped rosemary over the dough, pressing it into the bottom.
Drain the olives and distribute them over the focaccia, taking care to press them into the dough. Bake in a hot oven at 220°C for about 18 minutes.
