Without yeast, soft as a cloud, with a tasty and melty 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 a fork.
Add the oil, flour, salt, baking soda and knead to obtain a soft and homogeneous dough ball.
Divide it into 8 or 10 equal parts forming balls, which you will roll out fairly thin with the help of a rolling pin and, if necessary, a pinch of flour.
Stuff the center as you prefer and close by bringing the edges inward, making sure to seal the focaccia well.
Cook them in a well-heated, lightly oiled pan over low heat, 10-15 minutes per side until they are nicely golden on the surface.
Alternatively, you can also cook them in the oven or in an air fryer at 180 degrees Celsius 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 |
