Focaccia stuffed with potatoes: the recipe for the moist and tasty sourdough product – Tale Of Travels


For the dough of 2 focaccia

The potato stuffed focaccia it is a sourdough product sweet and tastyperfect to serve as antipastifor a aperitif or a buffet, or to taste for a quick lunch: crispy on the outside and soft on the inside, it has a creamy heart of potatoes and onions.

To prepare it, you just have to take care of the dough first focaccia, leave to rise for 40 minutes, then proceed to the preparation of the stuffing of boiled potatoes and fried onions. Once the rising times have elapsed, the focaccia is stuffed and baked for 30 minutes. The doses indicated in the recipe will allow you to obtain 2 stuffed focaccias.

Of course, this preparation lends itself to being varied in many ways. For example, tuna, olives or even stringy cheese can be added to the filling, as with the focaccia stuffed with potatoes and cheese. Alternatively, you can omit the filling and prepare one classic focaccia from Puglia.

How to make potato stuffed focaccia

First, prepare the focaccia dough. In a bowl, mix the lukewarm water with the sugar, dry yeast and 20 grams of flour. Cover the pre-dough with a tea towel and leave to rest for 10 minutes: this will activate the yeast. After the indicated time, add the olive oil, egg white, milk, flour, salt and knead with your hands until you obtain a compact dough. Let the dough rise for 40 minutes, covered with a tea towel. Meanwhile, prepare the garnish. Boil the potatoes in a saucepan with plenty of water. When they are ready and you can easily skewer them with a fork, chop the onion and brown it in a pan with a drizzle of olive oil. Add chili powder, chili flakes, pepper and salt. Mash the boiled potatoes and mix them with the onion. Start preheating the oven to 190°C. Once risen, take the dough, divide it into two loaves and spoon the potato filling into the center of each. Close the dough and crush it, so as to form a focaccia. With your fingers, make a hole in the center of the focaccia. In another bowl, beat the egg yolk and brush it over the dough, making lines with the tines of a fork. Bake at 190°C for 30 minutes. When it is golden on the surface, the focaccia will be ready to be served at the table.


Potato stuffed focaccia can be stored in fridge by 2 days, sealed in an airtight container or covered with cling film. Before serving, we advise you to heat it for a few seconds in the microwave.

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