Potato focaccia with smoked cheese and sausages

Name: Potato focaccia with smoked cheese and sausages - Rada L.
Ingredients: Dough:; 400 g white flour; 150 g potatoes; 180 ml warm water; 30 g lard; 25 g brewers yeast; 1 tablespoon olive oil; salt Topping:; 250 g fresh sausages; 150 g smoked cheese; 2 sprigs of rosemary; 3 tablespoons olive oil; salt and black pepper

Appetizers - Potato focaccia with smoked cheese and sausages by Rada L. - Recipia

Potato Focaccia with Smoked Cheese and Sausages: An Italian Delicacy Tasty, fluffy, and aromatic, focaccia is a traditional Italian delight that originates from the simple preparation of bread dough but can be adapted with various ingredients to bring joy to our tables. This time, we focus on a special version: potato focaccia with smoked cheese and sausages. It is perfect as a snack, appetizer, or even as a main dish. Let’s see together how we can achieve this delicacy! Preparation time: 20 minutes Baking time: 30-35 minutes Total time: 55-60 minutes Number of servings: 8 Necessary ingredients *For the dough:* - 400 g white wheat flour (choose a type 550 flour for a fluffier texture) - 150 g potatoes (preferably white potatoes that boil well) - 180 ml warm water (about 37-40°C) - 30 g lard (can be replaced with butter or olive oil) - 25 g fresh brewer's yeast (if using dry yeast, use 8 g) - 1 tablespoon extra virgin olive oil - salt (one teaspoon for the dough) *For the topping:* - 250 g fresh sausages (choose quality sausages with intense flavor) - 150 g smoked cheese (this will add a special taste) - 2 sprigs of fresh rosemary (or dried if you don’t have fresh) - 3 tablespoons extra virgin olive oil - salt and freshly ground black pepper (to taste) Preparing the Focaccia 1. Boiling the potatoes: Start by peeling the potatoes and cutting them into cubes. Boil them in a pot of salted water for 15-20 minutes until they are soft. Once boiled, drain them well and mash them with a potato masher, letting them cool slightly. 2. Activating the yeast: In a small bowl, add the warm water and yeast. Stir gently and let sit for 5-10 minutes until the yeast starts to foam on the surface. This step is essential as it ensures that the yeast is active. 3. Preparing the dough: In a large bowl, combine the flour, potato puree, salt, melted lard (or butter), and the activated yeast mixture. Use a wooden spoon to mix the ingredients, then add the olive oil. Knead the dough for about 10 minutes until it becomes elastic and smooth. You can add a little extra flour if the dough is too sticky. 4. Proofing the dough: Form a ball from the dough and place it in a bowl greased with oil. Cover the bowl with a clean towel and let it rise in a warm place for 1-1.5 hours, or until it doubles in size. 5. Preparing the topping: Meanwhile, you can prepare the topping. Slice the sausages and cut the cheese into small cubes. Wash and dry the rosemary sprigs. 6. Shaping the focaccia: After the dough has risen, preheat the oven to 220°C. Grease a baking tray with olive oil. Transfer the risen dough to the tray and, using your fingers, stretch it evenly to form a surface about 2-3 cm thick. Let it rise for another 15-20 minutes. 7. Adding the topping: Sprinkle the sausage slices and cheese cubes evenly over the surface of the dough. Add the rosemary sprigs and drizzle everything with olive oil. You can sprinkle salt and pepper to taste. 8. Baking: Place the tray in the preheated oven and bake the focaccia for 30-35 minutes, or until it becomes golden and crispy on the outside. 9. Cooling and serving: Once the focaccia is ready, remove it from the oven and let it cool in the tray for 10 minutes, then transfer it to a rack to cool completely. Cut into portions and serve warm or at room temperature. Practical tips: - For an even more intense flavor, you can add some black or green olives to the topping. - If you prefer a vegetarian version, replace the sausages with roasted vegetables (e.g., peppers, eggplants, zucchini). - Focaccia pairs perfectly with a yogurt sauce with dill or a fresh tomato and onion salad. Nutritional benefits: This potato focaccia is rich in carbohydrates, providing quick energy. The smoked cheese adds protein and calcium, while rosemary is known for its antioxidant properties. Potatoes contribute fiber and vitamins C and B6. Frequently asked questions: 1. Can I use whole wheat flour? - Yes, but the dough will be denser and may require more water. 2. How can I store focaccia? - It keeps well wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days. It can also be frozen. 3. What drinks pair well with this focaccia? - A bottle of dry white wine or an aperitif like spritz are ideal to complement the aromatic taste of the focaccia. This potato focaccia with smoked cheese and sausages is not just a simple recipe but also an opportunity to indulge in an authentic Italian dish full of flavors and textures. So, embrace the passion for cooking and enjoy every bite!