Preparation of Stuffed Potato Focaccia

• Peel the potatoes, cut them into chunks, and place them in a saucepan.
  Cover them with water and place the saucepan on the heat.
  Cook for about ten minutes from boiling, then drain and mash them.
  Put the puree in a bowl and add the flour.

• Mix thoroughly and add about 2 tablespoons of water gradually, continuing to knead until you get a homogeneous mixture (add more water if necessary), and also add a tablespoon of extra virgin olive oil and the instant yeast for savory recipes.
  Finally, add a generous pinch of salt.
  Knead until you get a soft and non-sticky dough.
  Divide it into two parts.

• Form a disk about 9 inches in diameter from each part, with a thickness of about 1/2 inch.
  Place the first disk in a baking tray lined with parchment paper.
  Cover with cooked ham and sliced scamorza cheese (or provolone).
  Cover the filling with the second disk of dough and seal the edges of the two dough disks together.
  Brush some extra virgin olive oil on the surface of the focaccia and sprinkle with sesame seeds.

• Bake in a preheated static oven at 392°F for twenty minutes on the lowest shelf of the oven.
  Then move the stuffed potato focaccia to the middle shelf of the oven and let it bake for another ten minutes, until golden.
  Remove from the oven and serve your stuffed potato focaccia warm.

  Chez Bibia