Some dishes are pretty unique. Not just for the taste of memories but also because without a precise recipe made by expert hands that, in his youth, making bread for the whole week and hid kilos of orecchiette. The last rites linked to the food to my grandmother, now ninety years old, took care of her grandchildren was to pick up the cake from his hands on Sunday morning. It was an excuse to see us, to know how it was going to work or exams. This cake was not always the same even to her, I imagine. This recipe should be my forte, almost my identity card, given my roots, stains. However the one you see pictured was the 'only time at which it came as his, yet leavened with me the cable pretty well. Years ago even was making bread with yeast, then I got annoyed because I did not want to depend on refreshments, acidity, fermentation, etc. .. It 's a pretty simple dough, but I finally figured out what was the trick: extra virgin olive oil both above and below. Ingredients for a 35x40 cm square tin: 500 g flour 00 2 small potatoes boiled
peeled 230 g of the potato cooking water
20 grams of extra virgin olive oil 20 g of salt
a spoonful of sugar a packet of dried yeast to the surface
:
pomoodorini
black olives, extra virgin
oregano salt
Dissolve yeast and sugar in the cooking of the potatoes grown indifferent . In a bowl, make a mound of flour and make yourself the center of the potato mash, oil, salt, and, finally, the water with the dissolved yeast. Stir with a wooden spoon to the top because the dough is very hydrated, and very fluid, followed with hands are greasy. Thoroughly oiled the pan and pour the mixture. Put in the oven to rise until doubled (in the winter one and a half at least). At the end of fermentation, remove the baking pan, preheat the oven to 180 degrees and dress the surface of the focaccia with black olives, pitted, halved cherry tomatoes, oregano, salt and plenty of oil, say a little bit of a glass. Bake for half an hour. Let cool and eat as is or cut in half and stuffed with provolone and spicy sausage. A pleasure. Source: most like the original than my grandmother is a recipe for delicious Hamster Notes and Tips: -
For those who have the Thermomix, I refer to the source to the proceedings.
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I never would form a crust on the surface, but increasing the oil on the surface I solved it.
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Put tomatoes lot more than me, also because it rise in the oven distance themselves.
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Absolutely not blend or Puree the potatoes because they are sticky. If you do not have a potato masher, mash with a fork.
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not abound with potatoes is not true because it softer, but only more ... brick. I speak from direct experience.
