Vegetable focaccia

For 8 people: 500 g flour - 250 g courgettes - 100 g tofu - 100 g carrot - 100 g potato boiled and peeled - 50 g yeast bran - extra virgin olive oil - salt - pepper

Put in the bowl of the mixer the mashed potato, flour, bran, 2 spoonfuls of olive oil, a pinch of salt and the yeast dissolved in 250 g lukewarm water. Work with the kneaders until dough is smooth and elastic; stir in carrot, tofu, zucchini (diced), worked a few more minutes, then roll out the dough in a pan greased with oil, to 2 cm thick. Brush with an emulsion of oil and water, sprinkle with salt and pepper and let it rise for an hour, then to the oven to 200 degrees for 25 minutes. Serve the focaccia warm and consumatela immediately.