Recipe:
For the Poolish:
medium strength flour 500g
water 500g
fresh brewer’s yeast 2g
For the dough:
medium strength flour 500g
water 150g
oil 20g
salt 20g
fresh brewer’s yeast 3g
For the filling:
potatoes 5
gorgonzola cheese 200g
rosemary
oil
salt
Start by making the poolish, in a bowl combine the water, yeast and flour, mix well until you get a batter, cover with foil and let it mature in the refrigerator for 24 hours.
The next day dissolve the yeast in the water then combine it with the ripened poolish in a bowl, also add the flour and knead until the flour has absorbed all the water.
Now also add the salt and oil and knead until the dough is smooth and elastic, cover with a damp tea towel and let it rest for 30 minutes.
Resume the dough, wet your hands and make a round of folds bringing the ends toward the center, repeat until all the dough is folded in on itself.
Cover with damp dishcloth, let rest 30 minutes and repeat this step 3 more times.
Divide the dough into balls, place them on well-oiled baking sheets and let them rise 1 hour more.
Now add a little oil on the surface of the dough and roll it out, then let the dough rise in the baking sheets for another 30 min.
Peel the potatoes and cut them into thin slices with a mandoline and season them with oil salt and some chopped rosemary.
Place the sliced potatoes on top of the focaccia, add the gorgonzola cheese, and leave to bake in a 220° oven for 25-30 minutes until the surface is golden brown.
Take the focaccia out of the oven and enjoy!