Tuduu
Pan-fried stuffed potato focaccine

Pan-fried stuffed potato focaccine

@foodie-cooklab

Yeast-free, soft as a cloud, with a tasty and stringy filling, they are amazing! One leads to another. Fill them as you like, they will always be out of this world.

Difficulty: Easy
Cooking: 30 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Boiled potatoes300g
  • All-purpose flour250g
  • Extra virgin olive oil1unit
  • Baking soda1unit
  • Saltto taste
  • Spices to tasteto taste
  • Ham or other sliced meats to tasteto taste
  • Stringy cheese to tasteto taste
  • Smoked salmonto taste
  • Stracchinoto taste

Preparation

  1. STEP 1 OF 6

    Mash the previously boiled potatoes with a potato masher or a fork.

  2. STEP 2 OF 6

    Add the oil, flour, salt, baking soda and knead to obtain a soft and homogeneous dough.

  3. STEP 3 OF 6

    Divide it into 8 or 10 equal parts forming balls, which you will roll out quite thin with the help of a rolling pin and, if necessary, a pinch of flour.

  4. STEP 4 OF 6

    Stuff the center as you like and close by bringing the edges towards the inside, making sure to seal the focaccine well.

  5. STEP 5 OF 6

    Cook them in a well-heated, lightly greased pan over low heat, 10-15 minutes per side until they are nicely golden on the surface.

  6. STEP 6 OF 6

    Alternatively, you can also bake them in the oven or air fryer at 180 degrees for about 25 minutes.

Suggestions

  • Potato masher

  • Rolling pin

  • Pan

General Information

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    4.51g·9%
  • Carbohydrates
    31.07g·61%
  • Fats
    13.59g·27%
  • Fibers
    1.37g·3%