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!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Appetizer, Snack
Cuisine Italian
Ingredients for the dough:
Ingredients for the filling:
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.
Keyword high and soft focaccia