The recipe for true Apulian focaccia
- INGREDIENTS FOR THE DOUGH
- INGREDIENTS FOR THE FILLING
- FOCACCIA PUGLIESE PREPARATION
- FOCACCIA PUGLIESE PREPARATION
- FOCACCIA PUGLIESE PREPARATION
INGREDIENTS FOR THE DOUGH
1 200 g potato, 200 g type “0” wheat flour, 300 g durum wheat semolina,12 g brewer’s yeast (cube), salt,.extra virgin olive oil (3-4 tablespoons), 300 ml water
INGREDIENTS FOR THE FILLING
10 cherry tomatoes, 1 pinch of oregano, salt, oil
FOCACCIA PUGLIESE PREPARATION
Boil the potato, remove the skin and mash it with a potato masher .Now prepare the focaccia dough. Take a container in which to mix the different ingredients with your hands: the mashed potato, semolina, flour, salt, yeast (previously dissolved in warm water), extra virgin olive oil and water, the latter to be added slowly until a soft and elastic dough is obtained.
FOCACCIA PUGLIESE PREPARATION
Let it rest for about 4 hours, wrapping the container with a blanket or dishcloth so it can grow while staying warm.After the 4 hours have passed, you can arrange the dough in the baking pan. Before doing so, moisten it with oil to just above the edges and then lay the dough inside the pan, turning it so that both sides are wet. Finally roll it out with your fingertips.
FOCACCIA PUGLIESE PREPARATION
Stuff with halved cherry tomatoes and season the dough by sprinkling oil, salt and oregano as needed on the surface. Preheat the oven to 220°, place the pan in the static oven and bake the focaccia at 200°, about 30 minutes. Serve warm
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