I had boiled potatoes remained from the dinner of yesterday, so I decided to use them for the dough of these mini pizzas and focaccias, to serve as a starter or for a bruch or an aperitif. Super fast and super easy, one prepares them with yeast and a fast cooking in the oven.
Time of cooking
What did I use
a large bowl, a baking tray, two sheets of oven paper, a board where to mix the dough
Flour 00: 350 gr
Flour 0: 250 gr
Potatoes: 350 gr (then boiled in plenty of water and then let dry and cool down for a while)
Lukewarm water: 200 ml
Olive oil: 40 ml
Salt as required
Yeast: 1 sachet
Tomato sauce as required
Minced vegan cheese as required
Minced oregano as required
How did I do
I reheated the oven at 180°C.
I mixed well the ingredients all together except oregano, tomato sauce and mozzarella, for about 10 minutes with my hands. I let the dough stand, covered with a rag, for about an hour.
I divided the dough into small balls and pressed them with my hands to form little focaccias.
I put them on the baking tray with oven paper not too near between each other for the growing.
On half of them, I put a teaspoon of tomato sauce and a teaspoon of mozzarella and some oregano.
I baked for about 15 minutes.
I served hot, but they are also good when lukewarm or cold. The mini focaccias are at their best when cut in half and filled with some ham or salami and fresh vegetables.