Focaccia with potatoes and anchovies

10401 FLATBREAD with potatoes and ANCHOVIES INGREDIENTS for 4 PEOPLE 300 g of flour, 10 g fresh Brewer's yeast, 1 medium potato, black olives, 300 g of fresh anchovies, olive oil, salt and oregano.

Peel the potato and cut it in half lengthwise, then lessatela in boiling salted water until it is tender.

Crumble the yeast into a bowl and dilute with 1, 5 dl of lukewarm water; Add half a teaspoon of salt and mix well.

Add half of crushed potatoes and flour, little by little, stirring, first with a fork, then with your hands.

The amount of flour is indicative: you have to get a bread dough elastic and slightly sticky.

Knead dough for a few minutes with your hands on a floured board, then put it back in a bowl and cover with a lid or plastic wrap.

Let rise for 1 1/2 hour, then roll out the dough to a baking sheet just oiled.

Clean the anchovies and rather cut into fillets.

Garnish the surface of focaccia with anchovies, the rest of the sliced potato and olives and sprinkle with oregano and salt.

Pour a little oil on the surface and place in cold oven.

After 15 minutes, turn the oven to 230ø.

and let us Cook the bread until the surface is golden.

Lower the temperature to 160ø.

and leave the cake in the oven for another 10 minutes.

Serve it warm again with the aperitif, or for a quick lunch snack with a hearty salad.