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Potato and Pesto Focaccia
by: Margherita Romagnoli
- Preparation 20 min
- Cooking 20 min
- Portions 6 pers.
Ingredients needed
- 400 g Favuzzi ''00'' Flour
- 1 tsp active dry yeast
- 25 ml Favuzzi moderate extra virgin olive oil to grease the baking sheet + 25 ml to knead the dough + 20 ml to brush on top
- 200 ml warm water
- A pinch of sugar
- 1 small potato, cut into slices (with a mandolin)
- 1 tsp Fleur de sel Favuzzi
- Favuzzi Basil pesto
- A Few leaves of pesto
- Sea salt with fresh herbs
Products used in this recipe
Steps of preparation
- Mix yeast in a few spoonfuls of warm water and sugar and let ferment for 5-10 minutes.
- In the bowl of a mixer, combine the remaining water with the flour, a small quantity at a time, and finish with the dissolved yeast.
- Add the olive oil and the salt (Fleur de sel).
- Start kneading with a mixer or by hand. The dough will be soft and wet (that’s normal).
- 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.
- With wet hands, shape the dough into a ball and place in a different, lightly oiled bowl.
- Cover with plastic wrap or a kitchen towel and leave to rise for about 2 hours in a warm place, away from drafts. The dough should double in volume.
- 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)
- Top the focaccia with the potato slices. Brush the potato slices and the edges of the focaccia with oil and a few drops of water. Sprinkle with Sea salt with fresh herbs.
- Cover with plastic wrap again and leave to rise for 1 hour.
- 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.
- Remove from the oven and brush once more with oil and a few drops of water.
- Decorate the focaccia with a few spoonfuls of Favuzzi pesto.
- Serve hot or warm.
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