Medium
4 people
165 min
Chef Carmine Amarante
Ingredients
25 g brewer’s yeast
520 g water
70 g olive oil
70 g butter
150 g boiled potatoes
610 g weak flour
200 g semolina
200 g w240 flour
24 g salt
300 g sliced pancetta
200 g flakes of Grana Padano Riserva aged for 24 months
50 g rosemary.
Preparation
Boil the potatoes in slightly-salted water. Combine the flours in a dough mixer. Dissolve the yeast in water and add it slowly to the flour; add salt to taste before completing this step. Wait until the mix has absorbed all the water, then add the sieved potatoes and the butter.
Divide the dough in portions of 630 g each. Leave to rise for approximately two hours, until double in size.
Grease three 30×20 baking trays with oil and stretch the dough on the trays with your hands; season with salt and rosemary. Bake in the oven at 230°C for 9 minutes and then at 180°C for another 5 minutes. Serve with slices of pancetta and Grana Padano flakes.
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