Good week! this week's rainy, gray, cloudy ... Time brings us back to autumn, pampering the fireplace and blankets ... pampering of a good cake soft, flavorful, perfect with cold meats, cheese, but also to enjoy it in its incredible softness ... because the potatoes will make it so soft, or looking to grow in the oven because you can get a sense of immediate satisfaction ... panfocaccia but this is really great.
Recipe Salt and Pepper in April 2009.
Panfocaccia Rosemary
Ingredients:
-350 g flour (I put half flour and half manitoba 00) -1
boiled potatoes 15 g yeast
-1 / 2 teaspoon sugar
-1 rosemary
-50 g butter-oil
evo-sale-
livito Melt the sugar in 100 ml of warm water in the planetary-
sift flour and add the potato, boiled and crushed (I have gone to the mill), melted butter 2 tablespoons olive oil and yeast
-Mix and add a pinch of salt
-Knead the dough with the warm water needed (the original recipe requires at least 200 ml but to me they are served much less) to the dough elastic, cover with a cloth and let rise in a warm place for 50 minutes.
Oil-Grease a round baking pan with high sides with a diameter of 24-26 cm and stretch the dough with your hands greasy oil-
Break up the rosemary needles on the surface, sprinkle with salt (regular salt I) and let rise another hour
-Finish with a drizzle of olive oil and bake in preheated oven at 200 degrees for 40 minutes.
Very soft ...
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