Potato focaccia with lemon and rosemary | Romagnoli F.lli Spa
A soft, aromatic focaccia where potatoes are combined with the freshness of lemon and the balsamic hints of rosemary, to be enjoyed either on its own or stuffed with vegetables, sauces or cured meats.
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Ingredients
- Manitoba flour, 300 g
- White potatoes, 200 g
- Dry brewer’s yeast, 7 g
- Sugar, 1 teaspoon
- Organic lemon, 1
- Extra virgin olive oil, 3 tablespoons
- Rosemary, 1 sprig
- Fine salt, 1 teaspoon
- Coarse salt, 2 pinches
- Mineral water, as required
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