Potato bun

Potato focaccia, soft and excellent to eat instead of bread, but ideal, also to be filled with cold cuts and cheeses and serve as an appetizer or appetizer.


200 grams of potatoes
500 grams of flour
25 grams of yeast
extra virgin olive oil
lukewarm water


Cook the whole potatoes with the whole peel. Once cooked Puliscile and Passale with the potato masher a couple of times.

Dissolve the fresh yeast in warm water, adding a pinch of sugar.

In a bowl add potatoes, flour, a pinch of salt, 2 tablespoons of extra virgin olive oil and yeast dissolved in water.

Mix well, adding warm water until the dough is elastic and soft.

Spread the dough and put it in a greased baking pan and let it rise for 2/3 hours.

In a cup put two tablespoons of water and one of oil and use the mixture, after emulsifying, to brush the surface of the focaccia.

With your finger forms many small holes on the surface of the focaccia, sprinkle it with coarse salt and bake in a hot oven at 200 º C for 15/20 minutes.


Add to the dough also some rosemary leaves or cubed bacon you will get a much tastier focaccia.

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