Earth Apple Focaccine with Thyme – *

(*) The pizza for potato fans (*) Makes 4 focaccine of 20 cm ø Mix flour and salt in a baking bowl. Melt the yeast in the water.

Add to the flour form together with the oil. Mix to form a dough and knead for ten minutes until smooth and supple. See tip for rising.

After rising, press the dough balls by hand into flat rounds. Place two rounds on a baking sheet lined with parchment paper. Preheat oven to 210 degrees.

Peel the potatoes and cut into slices. Spread evenly on the focaccine. Sprinkle thyme leaves from the branches and spread evenly over the top. Season with salt and pepper and drizzle with enough olive oil. Bake one after the other – in a convection oven with each other – for about 18 minutes until golden brown.

The one-for-all variation Place the dough as a whole in a single baking sheet as a rectangular focaccia and bake. To serve, cut into whatever pieces you like or possibly break off to bring to the table as a whole.

Tip: For a nice smooth surface of the dough rondelles, divide the yeast dough into portions and shape into balls. Sprinkle a little flour on the surface, place the dough balls on top, brush with a little olive oil and dust with a tiny bit of flour. Rise under a clean kitchen towel.

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