Apulian recipe
Aunt Nina's Potato Focaccia
Served as an appetizer or snack, potato focaccia is a delicious, soft, and savory dish. Originating in the southern part of the heel of Italy, it has evolved into many variations and has won over everyone's palates.
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(For the dough)
- 500 g of potatoes
- 1 kg of flour
- 1 brewer's yeast
- salt and oil to taste
(For the filling)
- oil to taste
- cherry tomatoes
- oregano
- olive
- salt to taste
How to prepare it
Clean and peel the potatoes, combine the flour, yeast, salt, and oil, and begin kneading until the dough becomes very soft. Place it in a previously oiled baking pan, grease the dough, and let it rise for about 2 hours in a turned-off oven with the light on. Once risen, season the dough with cherry tomatoes, olives, oregano, salt, and oil. Bake for about 1 hour in a preheated oven at 180°C (350°F), checking regularly.
Enjoy your meal!