This potato focaccia is sure to suit all tastes, made with our Armonia Gourmet Monique variety yellow potatoes. This variety of potato has outstanding organoleptic qualities, yellow skin and firm bright yellow flesh: Monique variety potatoes have an excellent consistency when cooked and will add that essential extra touch to your dishes, making them delicious and ensuring a unique tasting experience.

Ingredients

For the dough:
- 500 g of ultra-fine “00” flour
- 300 ml of warm water
- 10 g of fresh brewer’s yeast (or 3 g of dry yeast)
- 1 teaspoon of sugar
- 10 g of salt
- 3 tablespoons of extra virgin olive oil

 For the garnish:
- 2 medium Armonia Gourmet Monique variety potatoes

- Extra virgin olive oil to taste
- Salt to taste
- Fresh rosemary (optional)

Preparation

Dissolve the brewer’s yeast in warm water together with the sugar. Pour the flour into a large bowl and gradually add the water with the yeast, while starting to knead it. Then add the salt and extra virgin olive oil. Knead the dough until you get a soft, elastic texture. Cover it with a clean cloth and leave it to rise for about 2 hours, until it has doubled in size.
In the meantime, peel the potatoes and cut them into thin slices, about 2-3 mm thick. Put them in a bowl of cold water for 15-20 minutes to get rid of any excess starch and ensure they cook perfectly. Drain them and dry them well with a cloth.
Grease a baking tray with extra virgin olive oil and transfer the dough onto it, gently stretching it out with your hands until it covers the entire surface.
Place the potato slices on top of the dough, overlapping them slightly. Season with a drizzle of extra virgin olive oil, a pinch of salt and, if you like, a few rosemary leaves.
Cover the baking tray with a cloth and leave it to rise for another 30-40 minutes.
Preheat an oven to 200°C (conventional setting) and bake the focaccia for 25-30 minutes, until it is golden brown and the potatoes are slightly crispy on the edges.
Once cooked, leave it to cool down for a few minutes before cutting and eating it. It’s perfect either hot or at room temperature!

✔️ If you want the potatoes to be softer, you can parboil them for 5 minutes before placing them on the focaccia.
✔️ For an extra dash of flavour, add some black pepper or grated parmesan before baking.
✔️ Keep the focaccia covered with a cotton cloth to keep it soft the next day too.