{"id":10606,"date":"2020-04-25T11:06:18","date_gmt":"2020-04-25T11:06:18","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=10606"},"modified":"2023-04-09T17:11:21","modified_gmt":"2023-04-09T17:11:21","slug":"soft-potato-focaccias","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/soft-potato-focaccias\/","title":{"rendered":"Soft potato focaccias"},"content":{"rendered":"

Soft potato focaccias <\/strong>for me are indelibly linked to my paternal grandmother. In fact, for many years, the tradition in our house was to make bread once a week, in large quantities, to be baked in the wood-fired oven on the farm.<\/p>\n

The thing I remember most pleasantly is the time when we could eat ‘Torta del forno<\/strong>‘, a version of soft potato focaccias <\/strong>that my grandmother prepared by adding a boiled and mashed potato, extra virgin olive oil and salt to a loaf of bread. The new small dough (or sometimes large dough for everyone’s desire to eat this amazing food) was rolled out with a rolling pin, cut into strips of about 15x7cm and thrown onto the bricks of the wood-fired oven to test its temperature. Indeed, our wood-burning oven never had a thermometer, so based on the colour of the surface of the bread strips we could tell if the oven was too hot, and so we had to wait to bake the bread, or was not hot enough, and so we had to burn more wood inside.<\/p>\n

These scones are a tribute to that flavour, although baking in a wood-fired oven certainly gives different aromas and flavours. However, I can assure you that my grandmother really liked this version.<\/p>\n

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Soft potato focaccias<\/strong><\/span><\/h1>\n

43.66g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

Ingredients<\/strong><\/span><\/h2>\n