Yeast-free, soft as a cloud, with a tasty and stringy filling, they are amazing! One leads to another. Fill them as you like, they will always be out of this world.
Mash the previously boiled potatoes with a potato masher or a fork.
Add the oil, flour, salt, baking soda and knead to obtain a soft and homogeneous dough.
Divide it into 8 or 10 equal parts forming balls, which you will roll out quite thin with the help of a rolling pin and, if necessary, a pinch of flour.
Stuff the center as you like and close by bringing the edges towards the inside, making sure to seal the focaccine well.
Cook them in a well-heated, lightly greased pan over low heat, 10-15 minutes per side until they are nicely golden on the surface.
Alternatively, you can also bake them in the oven or air fryer at 180 degrees for about 25 minutes.
Potato masher
Rolling pin
Pan
Italia, Emilia Romagna
| Energy (kcal) | 259.54 |
| Carbohydrates (g) | 31.07 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 13.59 |
| of which Saturates (g) | 1.94 |
| Protein (g) | 4.51 |
| Fiber (g) | 1.37 |
