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

Perform a round of reinforcement folds to give structure to the dough, then let it rest for another 30 minutes. Gently roll out the dough and evenly distribute the walnuts and seeds on the surface.

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

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

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

Arrange the potato slices on the surface of the focaccia, add 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.