domingo, 13 de noviembre de 2011

Pizza focaccia

Versión española

Version française

- 170-200 gr. boiled and skinless potato
- 400 ml. water (the water where we boiled the potatoes)
- 3 tsp dried yeast
- 550 gr. flour
- 20 gr. salt
- A dash of oil

Method: Boil the skinless potatoes and make a puree with them. Add the sifted flour. Mix the yeast and the water and add it to the flour. Then, add the salt and a dash of oil to. Knead well, for 15 minutes at least. Make a ball and cover it with a tea towel. Let it rise in a warm and dry place for an hour. Knead once again (oiling hands) and grease an oven tray. Roll out the dough and place it on the tray. Spread the tomato sauce all over the dough. Preheat the oven at 200ºC and bake it until the sauce is dry, take it out and top the pizza. Bake once again at 220ºC until browning.

No hay comentarios:

Publicar un comentario