Focaccia with potato and basil
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 16 scones: 300 g flour-2 tablespoons chopped basil-1 1/4 potato-yeast-salt
Boil potatoes in plenty of hot water.
Peel it under water and mash with a fork.
Dissolve yeast in a little warm water.
Mix the flour with yeast, potato and a little salt.
Knead until the dough becomes soft, sticky if you add a little milk.
Let rise 15 minutes in a covered container, preferably warm.
Add the Basil and mix very well.
Form a long roll, 4 cm in diameter, place it on a cutting board and cut into 1 cm thick slices.
Cover a baking sheet with parchment paper and place the scones.
Cook for 15 minutes over medium heat until they are golden brown and puffy.