The Focaccia with Stracchino and Potatoes is soft and flavorful, quick to prepare, and delicious! Similar to the pizzas and focaccias we buy from the bakery but homemade: it’s tastier and much cheaper than buying it already made. I love getting my hands in the dough and lately, I’ve been experimenting with pizzas and focaccias.
Until some time ago, over the weekend, we would order takeaway pizza, but now I’ve started making it at home. Besides knowing what’s in it and saving a lot of money, it’s satisfying to bring a pizza or focaccia to the table and hear that it’s delicious.
If you really don’t have the time or desire, you can also use ready-made pizza dough, the one in the bag you find at the supermarket. However, I advise against using pre-rolled pizza dough for this recipe because it doesn’t rise well.
With these amounts, you’ll get enough dough for a 12 x 16 inch baking tray, which will bake in about 20 minutes.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for one focaccia
- 2 1/4 cups all-purpose flour
- 3/4 cup water
- 1 oz fresh yeast
- 1 tsp salt
- 1/2 tsp sugar
- 10 1/2 oz stracchino (or crescenza)
- 3/4 cup milk
- 2 tbsp olive oil (for greasing the tray)
- 2 potatoes (boiled)
- rosemary
- 1 pinch salt
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How to Prepare Focaccia with Stracchino and Potatoes
Put the water, oil, salt, and half of the flour in the mixer. Start mixing and once you have a smooth batter, add the yeast, sugar, and the rest of the flour a little at a time. Once you have a smooth dough without lumps (after about 12 minutes), put the dough on a lightly floured table and roll it up a couple of times to give it strength.
Grease a 16 x 12 inches baking tray with oil, place the dough in the center, and then flip it over, this way the surface won’t form a crust because it’s oiled. Let it rise for a couple of hours, until doubled, then spread it by pressing it with your fingers directly in the tray.
With a potato masher, or if you prefer with an immersion blender, mash the crescenza and mix it with the milk. Distribute the mixture evenly over the focaccia, then add the sliced potatoes.
Season the focaccia with a pinch of salt and chopped rosemary, then let it rise for another 20 minutes.
Bake in a preheated static oven at 430°F for 15-20 minutes.
