A recipe that brings together some common ingredients for a very original result, thus the focaccia with potatoes and cheese is born
If the focaccia with cheese is a classic, the focaccia with cheese and potatoes it’s a spectacular recipe. We can offer it as an appetizer, as finger food for an aperitif or a snack, even to accompany a platter of cold cuts.
This version is special because there is a particular ingredient such as pesto that will flavor the rest of the filling. A real goodness that costs little and makes a lot
Focaccia with potatoes and cheese, also good for the freezer
The focaccia with potatoes and stracchino can also be frozen and taken out when needed. Just heat it in the oven or in the air fryer that today has increasingly replaced the oven.
320 g of flour 0
80 g of wholemeal flour
30 g of fresh brewer’s yeast
4 ml of warm water
extra virgin olive oil
1 teaspoon of salt
450 g potatoes
250 g soft cheese
100 g of pesto
2 tablespoons of extra virgin olive oil
We dissolve the yeast in a glass where we added a little warm water. Then in a large bowl mix the water and add the two flours, sifted together.
We mix with a wooden spoon and when everything is well incorporated, we knead with our hands for about ten minutes. We form a ball and let the dough rise, covered with a clean cloth, in a warm corner of the kitchen for 2 hours
The time for rest has passed we divide the dough in two. Roll out half of the dough into a 28 cm diameter round pan covered with parchment paper and prepare the filling.
Peel the potatoes, wash them and slice them thinly with a mandolin or a very sharp knife. Then we support the potato slices on the base of the focaccia and salt them lightly.
So above we distribute it stracchino in pieces and spoonfuls of pesto. When we are done, we close with the other puff pastryclosing well along the edges and applying light pressure with the fingertips.
Using the tines of a fork, prick the surface of the focaccia, a drizzle of oil on the surface and insert oven preheated to 210 ° C for about 30 minutes. The focaccia must be golden brown: when it is ready, take it out of the oven and let it rest for 15 minutes before slicing it. In order not to spoil the slices.