Without yeast, soft as a cloud, with a tasty and melting filling, they are amazing! One leads to another. Stuff them as you like, they will always be fantastic.
Mash the previously boiled potatoes with a potato masher or 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 thinly with the help of a rolling pin and if necessary a pinch of flour.
Stuff the center as you prefer and close it by bringing the edges inward, being careful to seal the focaccina well.
Cook them in a well-heated lightly oiled pan over low heat, 10-15 minutes on each side until they are nicely golden on the surface.
Alternatively, you can also cook them in the oven or air fryer at 180 degrees for about 25 minutes.
Potato masher
Rolling pin
Pan
Italy, Emilia Romagna
