HIGH AND SOFT FOCACCIA WITH POTATOES AND CHEESE
HIGH AND SOFT FOCACCIA WITH POTATOES AND CHEESE
We propose this recipe to make a high and soft focaccia by adding potatoes and two different types of cheese. As a final topping we pour a drop of our white truffle-flavoured extra virgin olive oil to give the focaccia more flavour!
Equipment
- 1 Baking tray
Ingredients
Ingredients for the dough:
- 350 gr type '0' flour
- 12 gr fresh yeast
- 220 ml lukewarm water
- 1 spoon Benvolio 1938 organic extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Durum wheat semolina to dust
Ingredients for the filling:
- Benvolio 1938 organic extra virgin olive oil
- Potatoes
- 30 gr goat cheese crumbled
- 30 gr fontina cheese grated
- 1 sprig thyme
- 1 sprig rosemary
- Benvolio 1938 White Truffle Flavoured Olive Oil
- Salt enough
- Pepper enough
Instructions
- Dissolve the yeast in lukewarm water with half a teaspoon of sugar for 10 minutes.
- Mix the flour together with the water, sugar and yeast mixture. Add the Benvolio evo oil, salt, and mix until smooth.
- Allow the dough to rise for about 2 hours.
- Boil the potatoes and, once cooled, cut them into squares. Cut up the fontina and goat cheese.
- Heat the oven to 220 °C.
- Dust the baking tray with flour and roll out the dough; add the potatoes and the crumbled fontina and goat cheese.
- Put the focaccia in the oven and bake it for 15 minutes, until golden and crispy.
- Take the focaccia out of the oven and add flaked thyme and rosemary.
- Complete with ground black pepper and a dash of Benvolio white truffle oil.
Notes
Tried this recipe?Let us know how it was!