Medium
4 people
180 min
Andrea Mantovani
Ingredients:
- 1 kg Manitoba flour
- 250g potatoes cooked and mashed
- 400g butter small pieces
- 125g fresh yeast
- 750ml water
- 35ml olio extra verging
- 55g fine salt
- 150g of cherries tomatoes
- 40g green pitted olives
Preparation:
Bring the broth to a simmer and keep warm over low heat.
Combine the flour, water, potatoes, yeast, olive oil, fine salt and butter. Knead by hand on a floured surface (or in the machine with dough hook) until it’s all combined, smooth and springy.
Round the dough, and place into an oiled bowl, and cover and let it rise in a warm spot until double in size for at least 1 hour.
With your hands, spread the dough in to large, deep baking tray, lined with baking parchment.
Press indentations all over the dough with your fingertips.
Top with the cherry tomatoes and the pitted olives and drizzle the focaccia with extra virgin olive oil. Cover the tray and let the dough to rise again for 1 hour. Preheat the oven at 190 degrees.
Bake the focaccia for 20-25 minute, until golden. For a crunchy bottom, remove the focaccia from the baking tray and let it bake directly on oven rack for a few more minutes.
Serve with freshly cut, thin slices of Prosciutto di San Daniele and chunks of Grana Padano.
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