From Sery 's kitchen in Italy.

Originally published on Cookpad Italy as Focaccine con patate, with US measurements.

Potato Focaccine

Name: Potato Focaccine
Yield: Makes 9 focaccine, about 3.7 oz (105 grams) each.
Ingredients: 1 cup semolina flour (about 150 grams); 2 1/3 cups all-purpose flour (about 350 grams); 2/3 cup boiled potatoes, mashed (about 150 grams); as needed Tomatoes,; as needed Salt,; as needed Oregano,; as needed Olive oil,

Sery @Sery80_

Potato Focaccine

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Ingredients

Makes 9 focaccine, about 3.7 oz (105 grams) each.

1 cupsemolina flour (about 150 grams)
2 1/3 cupsall-purpose flour (about 350 grams)
1/4 teaspoon dry yeast (about 1 gram)
2/3 cupboiled potatoes, mashed (about 150 grams)
1 teaspoon sugar (about 5 grams)
2 teaspoons fine salt (about 12 grams)
3 1/2 tablespoons olive oil (about 50 grams)
1 1/2 cups water (about 350 grams)
For topping
as neededTomatoes,
as neededSalt,
as neededOregano,
as neededOlive oil,

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Steps

1

In a bowl, combine the flours, yeast, sugar, and mashed boiled potatoes. Start adding water and knead the dough. When most of the water has been absorbed, add the olive oil and salt, then finish kneading.
2

Let the dough rise until doubled in size. Shape into small focaccine, place them on a baking sheet, and let rise for another hour or until doubled again.
3

Once risen, top with salt, olive oil, tomatoes, and oregano.
4

Bake at 400°F (200°C) for about 20 minutes.