Focaccia made with ancient Sicilian Margarito wheat with olives and tomatoes

Ingredients for 6 people:
    • 500 gr Margarito flour by Molino Soprano*
    • 3 medium potatoes, peeled, boiled, and pressed through a ricer or mashed
    • 25 gr of fresh yeast, dissolved in a cup of warm water
    • 8 tablespoons of extra virgin olive oil (preferably from the jars of Taggiasca olives* and cherry tomato confit*)
    • 1 tablespoon of salt
    • 1 tablespoon of minced rosemary
    • 1 pinch of coarse salt and a drizzle of extra virgin olive oil

In a large bowl, put the mashed potatoes in the center of the mound of flour. Add the dissolved yeast, olive oil, and half of the rosemary and mix together. Knead until you form a smooth, uniform dough. Grease and flour an oven pan and spread out the focaccia dough, making small indentations with your fingers. Cover it with a clean dishtowel and let it rise 1 ½ hours in a warm place without any air current.

You should find the focaccia well-risen after this. Lightly reform the indentations with your fingers, and brush the surface with olive oil. Sprinkle the coarse salt and remaining rosemary on top, and bake in a preheated oven at 180° C for 15-20 minutes until golden on top.

Let the focaccia cool, cut it in strips, and serve it together with the Taggiasca olives and tomato confit.

* Products included in Box 02 Summer Memory

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