Focaccia di Patate alla Genovese

Don’t judge this focaccia by others you have eaten because this particular one deserves a place all its own in the pantheon of fine breads. It comes from Luisa Cappelli, a resident of Genoa for decades, who knows that this focaccia’s porous texture and delicate interior come from the fact that it is made with equal weights of potatoes and flour. Besides serving the focaccia at dinner or tea, Luisa cuts it into tiny triangles, fills them with butter and pr