#vegan #games 1 tbsp = 250 ml.
Ingredients: potatoes (peeled), wheat flour, vegetable oil (I have unrefined sunflower oil), salt, dried rosemary, dried garlic, warm water or warm potato broth
Cooking method:
Boil potatoes, mash.
Transfer the puree to a wide bowl and let cool.
Pour salt, dried garlic, rosemary into the puree, mix.
Sift into a bowl of mashed potatoes, first gradually 150 g of flour. Stir with a spoon.
Pour in warm water or potato broth (I have the second option). Mix.
Pour in oil. Mix again.
Then sift the rest of the flour in parts, mixing well. Knead the dough that does not stick to your hands. At first it took me exactly 300 g of flour.
Let it stand in a bowl for 1 hour, covered with a towel (which is not a pityđ€Șđ), well, or with a bag.
Then again knead the dough well. Then it came out sticky that you canât take it with your hands, there wasnât enough flour, so I added it. Put the dough in a wide baking dish, greased with oil (the form is needed to make a thick cake). I sprinkled some salt and pumpkin seeds on top. This is not necessary at all.
Bake for 45 minutes in a preheated oven at 190°C. Ready focaccia smells very delicious of rosemary.
Put the cake out of the mold on a wooden board, let cool.
Serve with soup and sour cream.