Instructions

• Pour the flour onto the work surface and create a crater in the center. Mash the boiled potatoes inside the flour. Dissolve the brewer’s yeast in 100 ml of water taken from the total and pour it into the flour. Add the oil and two pinches of salt. Start mixing the liquids with your fingers or with the help of a fork and gradually add the flour.
• Knead until all the flour has been incorporated, adding the remaining water little by little. If the dough is too sticky, slowly add flour by dusting the work surface. The dough will still remain soft and a little sticky because of the potatoes. When all the ingredients seem well mixed give a fold twice the dough and let it rest in a bowl greased with oil for two hours or until doubled in volume. When the leavening is finished, take the dough out, lay it in the pan abundantly greased with oil and spread it with your fingers until you reach the edges and create the characteristic dimples. Cover with a cloth and let raise another half hour.
• Preheat the oven to 200°C. taking care to put a small pan with water inside the oven: this will allow the focaccia not to dry out during cooking.
• Then grease the surface of the focaccia with plenty of extra virgin olive oil, a splash of warm water and a few grains of coarse salt.
• Bake for 20 minutes or until the focaccia is golden brown.