Put the flour and the potatoes in a planetary mixer.
Turn it on to the minimum.
Dissolve the brewer’s yeast in the water and add it slowly to the flour.
Let it knead for 2 minutes and then add the salt.
As soon as it has detached from the walls and strung the mix add the extra virgin olive oil.
Knead for about 12 minutes in total to create the gluten mesh.
Cover the dough with cling film and make 1 fold every 20 min (this operation must be done 3 times). Then put in a container lightly oiled and with a lid in the fridge for 12/16 hours. Leave to rest for about 1 hour at ambient temperature.
Turn the dough over into an oiled baking pan and spread it with the fingertips well wet with oil over the entire surface, pressing well.
Take a cup of water and mix it with a little oil and pour over the whole surface of the “focaccia”.
Season with salt with a little coarse pink salt and sprinkle the fresh herbs.
Bake in a convection oven for about 15 minutes at 250 degrees or until golden brown.
In the meantime, cut the cabbage into thin strips. In a pan add a drop of extra virgin olive oil and a clove of garlic, then add the cabbage, cook it lightly and sprinkle a little balsamic vinegar, season with salt and cook for about 5 minutes.
At this point, once the focaccia is out of the oven, you can cut it into wedges and dress it with a little stracciatella, the cabbage with balsamic vinegar and finally a slice of garlic salami.
