Boil the potato and then mash it. Whilst it is still hot, add the flour, sugar and brewers’ yeast and stir. Add the melted butter, extra-virgin olive oil and salt, and mix the ingredients together to form a smooth dough. The dough should be smooth and stretchy, and if necessary you can add some hot water to get the right consistency. Cover the dough with a cloth and leave torise for about 1 hour. After 1 hour, roll out the dough onto a round cake tin covered in greaseproof paper and greased with oil, prick the surface of the dough with a fork and leave to rest for another hour. In the meantime, make the brine by mixing the extra-virgin olive oil, salt and water together. Pour the mixture onto the focaccia and bake in a pre-heated oven at 200°C for about 10 minutes. When the focaccia has cooled, open it like a sandwich and fill it with whipped cream and Fabbri amarenas.
Recipe by sonia123