• 300 g 0 flour;
  • 200 g remilled semolina;
  • 320 g water;
  • 200 g potatoes;
  • 4 tablespoons of Il Gentiluomo EVO Olive oil;
  • 1/4 tsp. yeast;
  • 1/2 tablespoon salt (also a little less)



  • Boil the potatoes and mash them.
  • In a bowl mix the 2 flours, add the potatoes and then the yeast dissolved in water.
  • As soon as the dough ball forms, add the salt and after kneading for a while, add  Il Gentiluomo EVO Olive oil. Continue kneading until a smooth dough ball is obtained, set aside and leave to rise for 3 hours in a closed or covered bowl.
  • Meanwhile, clean the turnips and stew them with oil, garlic and tomatoes.
  • As soon as they are cooked, drain them in a colander.
  • If you like, the turnips can be stewed with a drizzle of chilli-flavoured Il Guastafeste EVO Olive oil.
  • Take the dough and divide it into 2 equal parts. Roll out the focaccia in a non-stick baking pan sprinkled with oil.
  • Season with the turnips and the mozzarella cut into strips. Roll out the other half of the dough and place on top, taking care to close the ends well.
  • Brush with Il Gentiluomo EVO Olive oil. Leave to rise in the baking tin for at least an hour.
  • Bake at 190 degrees in a preheated ventilated oven for 35-40 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *