Potato and cherry tomatoes Focaccia

by: Margherita Romagnoli

  • Preparation 15 min
  • Cooking 20 min
  • Portions 6 pers.

Ingredients needed

  • 400 g Favuzzi ''00'' Flour
  • 250 g potatoes, steam cooked and still hot, mashed in a vegetable mill
  • 1 glass warm water
  • 1 tsp active dry yeast
  • 2 tsp salt
  • 1 tsp sugar
  • 8-10 Favuzzi cherry tomatoes, sliced in half
  • 2 tbsp Favuzzi Intense olive oil (plus a bit more for brushing)
  • Dried oregano
  • Favuzzi Fleur de sel
  •  100 g parmesan shavings


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Steps of preparation

  1. Mix yeast with warm water and sugar and let ferment for 5-10 minutes.
  2. In the meantime, combine the flour and the potatoes in a bowl.
  3. Add the water and yeast, the olive oil and the salt.
  4. Start kneading with a mixer or by hand. The dough will be soft and wet (that’s normal).
  5. Work the dough for a few minutes, until smooth and supple and almost coming away from the sides of the bowl. Add a little flour if needed.
  6. With wet hands, shape the dough into a ball and place in a different, lightly oiled bowl.
  7. Cover with plastic wrap or a kitchen towel leave to rise for about 2 hours in a warm place, away from drafts. The dough should double in volume.
  8. Turn over on a floured work surface. Gently flatten the dough into a rectangle 4 to 5 cm thick, then transfer to a pan generously oiled with 3 to 4 tablespoons oil. Recommended pan size: 35 cm x 23 cm (13.7 in x 9 in)
  9. Spread out the tomato halves over the dough, drizzle with a little olive oil, then sprinkle with fleur de sel and oregano. Cover with plastic wrap again and leave to rise for 1 hour.
  10. Preheat the oven to 200 °C (390-400 °F) and cook for about 20 minutes. The focaccia should rise, then become golden and crispy on top.
  11. Add parmesan.
  12. Let cool before serving.

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