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500 g of flour manitoba, 200 g of flour 00, 100 g butter, Extra virgin olive oil (about 50 g) 1 cube of yeast 1 tablespoon sugar 2 medium potatoes boiled salt warm water Brine (water, extra virgin olive oil coarse salt) 2 cloves of garlic 20 cherry tomatoes (cherry or datterini) dried oregano.
preparation
Dissolve yeast and sugar in warm water , then in a planetary work together the two flours with the dissolved yeast. Add the mashed potatoes while still warm, melted butter, oil and salt. Mix well with the dough hook and add a bit 'of water to make the mixture soft and elastic. Let the mixture stand for an hour and a half. When it has doubled its volume, roll the dough into a large rectangular baking pan greased with a little olive oil use your hands to make gapes for the more traditional focaccia. Lightly brush the brine made with water, oil and salt and let rise for another half hour. Now fill the focaccia with tomatoes cut in half, the garlic cloves into thin slices and sprinkle over the dried oregano. Bake it for 30 minutes at 180
I love focaccia too. My husband has a friend who's mom mkaes it and it's to die for. She's from bitritto italy.
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