Type
Starters
Difficulty
Medium
Method
30 minutes
Season
Summer
Ingredients for 4 people
350 g of plain flour
1 medium potato
2 spoons of extra virgin olive oil
approx. 160-180 ml of water used to cook the potato
3 g of dried brewers’ yeast
1 teaspoon of salt
1 teaspoon of sugar
200 g of lactose-free Robiola Osella
300 g of ripe tomatoes
2-3 spoons of Taggiasca olives
1 small Tropea onion
1 spoon of desalted capers
basil leaves
extra virgin olive oil
Method
Prepare the mixture for the “Focaccine”. Peel the potato, rinse under the cold water tap and cut it into cubes. Cook in a saucepan full of water, until soft. Drain, setting the cooking water to one side, and mash the potatoes with a fork. Leave to cool slightly.
Sieve the flour into a bowl, adding the years, sugar, warm mashed potatoes and oil. Start mixing the ingredients together, gradually adding about 150-180 ml of the warm water used to cook the potato (don’t add it while it is still hot because this could affect the raising process). Add the salt and knead the dough on a floured board until you have a smooth ball. Place it in a bowl to rise, covering it with film, until it doubles in size (about 2 hours).
Take the dough and divide it into little balls, flattening it into “Focaccine”; place them on a baking tray lined with baking paper, and brush with a little oil. Leave them to rest for 30 minutes, then bake them in a hot oven at 200°C, until the surface is golden (about 15 minutes).
When they have cooled slightly, fill the warm “Focaccine” with a layer of lactose-free Robiola, the halved cherry tomatoes, olives, capers, sliced onion and basil.
