Potato Focaccia and Fontina PDO

Potato Focaccia and Fontina PDO

Potato Focaccia and Fontina PDO

  • Dissolve yeast in room temperature water, add sugar or malt and mix well.
  • Also add half of the oil and stir.
  • Add the flour and finally the salt.
  • Mix everything together, allowing the flour to be absorbed. The dough must remain coarse.
  • Cover the dough and let it rest for 15 minutes. 
  • Then proceed by making the first round of folds: lift the dough by folding it from the edges towards the centre. Do this by slightly wetting your hands. Leave to rest for a further 15 minutes.
  • Proceed in the same way for 3 times in total, always allowing the dough to rest for 15 minutes between folds.
  • After the last round of folds give the dough a round shape, place in a large bowl.
  • Cover the dough and leave to rise until doubled (approx. 2/3 hours).
  • Pour the remaining oil onto a baking tray, pour in the dough and leave to rest for another half an hour.
  • Stuff with a layer of grated Fontina DOP, a layer of potatoes cut very thinly with the aid of a mandoline and finish with a further sprinkling of grated Fontina DOP.
  • Bake at 200 degrees static oven for 30 minutes + another 5 min with grill function.
Difficulty: Difficulty: media
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