Focaccia from Apulia "focaccia pugliese"
How to make Focaccia from Apulia Recipe "focaccia pugliese" - Preparation time: 20 minutes – Cooking time: 25 minutes – Rising time: 3 1/2 hours
4 Servings
for the focaccia:
2.8 oz. (80 g) potatoes
4 cups (500 g) all-purpose flour
1 cup (170 g) semolina flour
1 tbsp. plus 1 tsp. (15 g) fresh yeast, crumbled
1 2/3 cups (400 ml) lukewarm water
2 1/2 tsp. (15 g) salt
4 tbsp. plus 1 tsp. (65 ml) extra-virgin olive oil
for the topping:
7 oz. (200 g) cherry tomatoes, halved
coarse salt
olive oil
dried oregano
Method:
Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes, let cool slightly, and then mash them.
Combine the two types of flours on a clean work surface and make a well in the center. Dissolve the yeast in 1 cup (240 ml) of the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the salt, oil, mashed potatoes, and the remaining water, little by little. Knead the dough until soft, smooth, and elastic.
Divide the dough into 8-ounce (250-g) portions and form each piece into a ball.
Place each ball of dough in a well-oiled 8-inch round baking pan and let rise in a warm place for about 3 hours.
Once the first rising is done, flip the dough pieces over and spread each with your fingertips to cover the bottom of the pan. Top each with the tomatoes, a pinch of salt, a little olive oil, and oregano.
Let them rise again until doubled in volume, about 30 minutes.
Bake in the oven at 430°F (220°C) for 25 minutes, or until golden brown.
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| Focaccia from Apulia "focaccia pugliese" |
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