Composition / ingredients
Step-by-step cooking
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Boil potatoes in salted water. Drain the water. Mash potatoes well without adding butter and milk.
Dissolve yeast in warm water with sugar and a spoonful of flour (the mixture should stand for 15 minutes and start to "bubble").
Knead potatoes, flour, salt, butter and yeast. The dough should stick to your hands a little.Roll into a ball and leave in a bowl for 1-1.5 hours.
Then we put the dough into the mold, forming a flat cake with our hands over the entire area of the mold. We put, pressing into the dough, circles of tomatoes, sprinkle with olive oil, sprinkle with coarse salt and leave for 1 hour.
Bake for 40 minutes in a well-heated oven at a temperature of 210-220 degrees.
As an option, I make focaccia with cheese inside. Also very tasty.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
