Flat bread
Cook the potatoes, mash them and allow to cool.
Ingredients
- 200 gwhite potatoes
- 35 mlextra virgin olive oil
- 5 gsalt
- 5 gsugar
- 1 cube offresh brewer’s yeast (25g)
- 160 mllukewarm water
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Step 1
Cook the potatoes, mash them and allow to cool.
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Step 2
Sift the flour into the Stand Mixer bowl and then add the potatoes, salt, sugar, oil and yeast dissolved in a little lukewarm water ahead of time.
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Step 3
Briefly knead with the flat beater on Speed 3 or 4 and then add the remaining water until the dough is smooth.
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Step 4
Replace the flat beater with the dough hook and continue to knead on Speed 1 or 2 until the dough is smooth and uniform.
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Step 5
Grease the baking tray, arrange the dough and spread it over the entire surface, pressing with your fingers to get the classic focaccia dimples. Brush the top generously with olive oil. Cover with cling wrap and let the dough rise until doubled in volume.
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Step 6
Bake in a preheated 200°C Twelix Artisan Oven for about 30-35 minutes. Thoroughly brush the top with olive oil before it cools.
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Step 1
Cook the potatoes, mash them and allow to cool.
Step 2
Sift the flour into the Stand Mixer bowl and then add the potatoes, salt, sugar, oil and yeast dissolved in a little lukewarm water ahead of time.
Step 3
Briefly knead with the flat beater on Speed 3 or 4 and then add the remaining water until the dough is smooth.
Step 4
Replace the flat beater with the dough hook and continue to knead on Speed 1 or 2 until the dough is smooth and uniform.
Step 5
Grease the baking tray, arrange the dough and spread it over the entire surface, pressing with your fingers to get the classic focaccia dimples. Brush the top generously with olive oil. Cover with cling wrap and let the dough rise until doubled in volume.
Step 6
Bake in a preheated 200°C Twelix Artisan Oven for about 30-35 minutes. Thoroughly brush the top with olive oil before it cools.