Suggested by Chef Marco Scarallo
1 kg 00 organic flour
400 ml cold water
300 g potatoes
25 g baking yeast
25 g fine salt
extra virgin olive oil, as needed
10 g coarse salt
20 g oregano
Boil the potatoes, peel and mash with a fork. Put the organic flour on a work surface and make a well in the centre, add the potato, water, yeast and fine salt. Knead for about 10 minutes and leave to rest for 30 minutes.
Place the dough in rectangular baking that has been oiled with a little extra virgin olive oil and stretch it to fit to the sides. Oil lightly on the top and leave to rise for 2 hours. Then sprinkle with coarse salt and rosemary and bake in a preheated oven at 180°C for 16 minutes.
Cut the focaccia into squares and either eat warm, or leave it to cool. This savoury salt and oregano focaccia is delicious with almost anything: salad, for breakfast, or as a sandwich.
Tender wheat focaccia, baked with a sprinkling of sea salt and oregano, is easy, delicious, inexpensive and oh so versatile! Try it for sandwiches, filled with rocket, mortadella and a little olive oil, or with sliced tomatoes, hard cooked eggs, and a few leaves of basil; roasted peppers and aubergine sott’olio is another tasty filling.
