𝑪𝒖𝒄𝒊𝒏𝒂𝒓𝒆 𝒄𝒉𝒆 𝑩𝒐𝒏𝒕𝒂̀! 😋

Today Michela thanks Enrico for this delicious recipe: potato focaccia with spinach and almond pesto. Send your recipes to [email protected] #radioladyonair #cucinarechebontà Potato focaccia with spinach and almond pesto Ingredients for 16 focaccias 310 g Manitoba type 0 soft wheat flour 300 g re-milled durum wheat semolina 200 g potatoes 460 g water 10 g fresh yeast 15 g salt Extra virgin olive oil 60 g spinach leaves 20 g blanched almonds, plus more for garnish 1 pinch coarse salt Preparation Boil the potatoes in their skins in salted water for 30 minutes or until tender. Let them cool, peel, and mash them. Pour the flours into a large bowl or a stand mixer and place the crumbled yeast and 60g of water in the center. Mix for a few minutes, then begin kneading, adding the mashed potatoes. Gradually add the remaining water and then the salt. Continue kneading until the dough is smooth and homogeneous. Oil a bowl, transfer the mixture to it, and let it rise, covered, in a warm place until doubled in size, for 1-2 hours. Turn the dough onto a pastry board sprinkled with a little semolina, divide it into 16 equal wedges, and shape each into a ball. Flatten them and then roll them out to a thickness of less than 1 cm. Let it rest for 30 minutes, then make dimples on the surface and pour in an emulsion made with 25g of oil and 25g of water. Cover with plastic wrap and let rise for 20-30 minutes, then bake at 230°C (440°F) for 10 minutes, then reduce the temperature to 210°C (410°F) and bake for another 5 minutes, or until golden brown. Remove from the oven, immediately remove from the pan, and let cool on a wire rack. Blend the spinach and almonds, then drizzle with olive oil to create a creamy pesto. Drop it over the focaccias, garnishing with a few spinach leaves and 6-8 coarsely chopped almonds. Enrico