Focaccia with Sausages and Potatoes

If you have decided to prepare the focaccia base at home, then here's how to create the dough: mix in a bowl the same amount of 00 flour and manitoba flour, then add the water (half the weight of the flours), two tablespoons of extra virgin olive oil and a pinch of salt.

Add also the brewer's yeast and work with your hands until you get a sticky dough, then flour it, work it again for a few minutes and then let it rest in a container covered with film until it doubles in volume.

While the dough is resting or if you have your dough for focaccia already prepared, take care of the filling.

Wash, peel and boil the two potatoes in water for 30 minutes, then let them cool and cut them into round slices.

Blanch the potatoes in a pan with a little extra virgin olive oil, add the rosemary and, finally, the sausages cut into slices. When both ingredients are well browned, remove them from the heat.

Now spread the focaccia base on an oiled baking tray and, with the knuckles of your hand, make small holes in the dough; add potatoes, sausages and rosemary, then sprinkle the surface with flake salt.

Bake at 200°C for 25 minutes.