Focaccia with potatoes, rosemary, walnuts and seeds

Dissolve the yeast in the water and gradually pour it over the flour. Mix with a spoon until the liquid is absorbed, then cover and let rest for 10 minutes.

Add the salt, the remaining water and the extra virgin olive oil, then knead until you obtain a smooth, homogeneous dough. Cover and let rest for 20 minutes.

Perform a round of reinforcing folds to give structure to the dough, then let it rest for another 30 minutes. Gently stretch the dough and evenly distribute the walnuts and seeds over the surface.

Fold the dough onto itself forming a ball, transfer it to a bowl and let it rise at room temperature until doubled in volume (about 2 hours).

Oil a baking tray, gently stretch the dough and cover it with a cloth. Let it rest for another hour.

Slice the potato into thin slices with a mandoline and soak them in cold water to keep them crisp.

Arrange the potato slices on the surface of the focaccia, add the rosemary, a drizzle of extra virgin olive oil, salt and pepper.

Bake at 230°C for about 30 minutes, until the focaccia is golden and fragrant.