Skillet no yeast bread stuffed with potatoes and cheese

100g 0 flour
60/65ml warm milk
10g butter, melted (or olive oil)
Mix all ingredients. If it is not thick enough add warm milk.
Salt qb

2 boiled potatoes
Melting cheese for grating q
Salt, pepper qb
Parmesan, 4 tbsp
(Someone adds 1 tbsp of mayonnaise, not me!)

An unparalleled pleasure and very fast: skillet bread with our yeast stuffed with potatoes and cheese. Amen.

Peel and boil the potatoes.

Then mash them with Parmesan and add salt.

Roll out your dough on a pastry board (not too thin) and then add your potato and cheese filling. Close it into a ball.

Roll it out with a rolling pin. If you break it and the excess filling comes out, don’t worry, it can happen! Don’t give up!

Just remove the excess filling and try to fix it closing the small holes.

Oil a non-stick pan of 20-24cm. Heat it and place your focaccia.

Turn after 4 minutes using a lid.

Brush it with oil and turn again until when it looks crusty and coloured.

At this point, always with a lid turn it on a cutting board or on a serving plate.

Enjoy the music of the knife in the crust and bon appetit!