Stuffed Focaccia Recipe with Potatoes and Mozzarella

Dissolve the yeast in water with salt, then prepare a volcano with the flour on a wooden work surface.

Knead the flour vigorously with water and oil. Then let it rest in a dry place until the dough has doubled in size.

In the meantime, peel and slice the potatoes into half-centimeter thick slices. Then boil them in lightly salted water for 15 minutes.

Drain them and let them dry, cut the cooking mozzarella into rectangular slices half a centimeter thick.

Roll out half of the dough with a rolling pin, then place it on a greased baking sheet and fill it with the potatoes. Season with salt and pepper, then add the mozzarella.

Roll out the other half of the dough and place it over the filling to close the focaccia, brush it with oil and season with rosemary.

Finally, place the dish in the oven at 200º for 15 minutes.