Focaccia with potatoes and cauliflower

I can provide you with a recipe for a focaccia with potatoes and cauliflower, a tasty variant that combines the softness of the potatoes with the crunchiness of cauliflower. Here are the ingredients and instructions:

Ingredients

• 500 g of 00 flour
• 300 ml of lukewarm water
• 8 g of fresh brewer’s yeast or 2 g of dry brewer’s yeast
• 1 teaspoon of sugar
• 10 g of fine salt
• 40 ml of extra virgin olive oil, plus a little more for dressing
• 2 medium potatoes
• 200 g of cauliflower
• Chopped rosemary to taste
• Coarse salt to taste
• Black pepper to taste

Preparation

1. Dissolve the brewer’s yeast and sugar in part of the lukewarm water. Let it rest for a few minutes until bubbles start to form.
2. In a large bowl, pour the flour. Add the dissolved yeast, olive oil, salt, and gradually the rest of the lukewarm water. Mix until a homogeneous dough is obtained.
3. Work the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Put the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
5. Meanwhile, boil the potatoes with the skin on until they are almost completely cooked. Let them cool slightly, then peel and finely slice them.
6. Cook the cauliflower florets in lightly salted water until tender but still crunchy. Drain and let it cool.
7. Once the dough has risen, stretch it on an oiled baking sheet, creating a raised edge.
8. Evenly distribute the potato slices and cauliflower florets over the dough.
9. Dress with a drizzle of extra virgin olive oil, coarse salt, black pepper, and chopped rosemary.
10. Allow the focaccia to rise again for about 30 minutes.
11. Finally, bake in a preheated oven at 200 °C for about 25-30 minutes or until golden on the surface and edges.
12. Remove from the oven and let it cool slightly before serving.

Curiosità

Focaccia with potatoes is a very popular variant in Italy, especially in Liguria where focaccia is an integral part of the local gastronomic tradition. The addition of cauliflower enriches the focaccia with a fall flavor and makes it a nutritious single-course meal.