It is one of the most popular variations of the Genoese focaccia: tall, tasty and soft, the potato focaccia conquers for its delicate and original taste. This Genoese specialty combines the softness of the potato with the crunchiness of the focaccia, creating a combination of flavors and textures that leaves you speechless.
Imagine the crispness of the golden surface of the focaccia, combined with the softness of the potatoes, which blend together in a perfect harmony of flavors. The potato focaccia of Genoa is a culinary experience that fills you with happiness.

Procedure

Boil the potatoes and let them cool. Mix together the potatoes, flour, water, oil and yeast. Let rise as long as necessary. Roll out the dough in a greased baking sheet and bake in the oven at 200 vol. for about 30 minutes.
After cooking throw some grains of salt on the focaccia still hot.

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Ingredients:

• Ingredients
• 500 g of flour
• 300 g quarantine potatoes, 
• oil, salt, pepper, brewer’s yeast to taste