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Focaccia with potato and basil


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For 16 scones: 300 g flour-2 tablespoons chopped basil-1 1/4 potato-yeast-salt


Boil potatoes in plenty of hot water.
Peel it under water and mash with a fork.
Dissolve yeast in a little warm water.
Mix the flour with yeast, potato and a little salt.
Knead until the dough becomes soft, sticky if you add a little milk.
Let rise 15 minutes in a covered container, preferably warm.
Add the Basil and mix very well.
Form a long roll, 4 cm in diameter, place it on a cutting board and cut into 1 cm thick slices.
Cover a baking sheet with parchment paper and place the scones.
Cook for 15 minutes over medium heat until they are golden brown and puffy.

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