Let’s prepare together the recipe for Focaccia Pugliese.
We can find different versions, we offer you the original recipe that you can make at home.
Apulian focaccia is one of the most beloved traditional Italian recipes.
There are different preparations, which change from country to country.
Altamura focaccia, for example, does not include olives and the tomatoes are crushed with the hands on the focaccia.
In Bari, on the other hand, we find a variation that calls for onion sheets to be laid on the bottom of the pan before rolling out the dough.
Our food blogger Wheat&Sesame, offers us the best-known one, namely the one with olives and cherry tomatoes that are literally “swallowed” by the rising dough, giving the view that mouth-watering image we all know.
High and crispy edges, puffy and soft dough and baking in a wood-fired oven are the characteristics of this extraordinary leavened product.
INGREDIENTS
-Remilled durum wheat semolina500 g
-Refreshed mother yeast150 g
-Boiled potatoes100 g
-Water300 g
-Salt12 g
-Tomatoes1/2 kg
-Black olivesto taste.
-Origanoq.b.
-EVO oilto taste.
1) We put all the water in the planetary mixer and insert the previously refreshed sourdough starter. We operate the whisk at medium speed and let the yeast “foam”.
2) Add half of the total semolina, the previously boiled and mashed potato, and restart the whisk until all the dough is perfectly blended.
3) At this point we insert the salt, a tablespoon of semolina and follow to knead.
We insert a tablespoon of EVO oil and let it absorb.
4) Then we stop the machine, disassemble the whisk and put in all the remaining semolina. We mount the hook and knead for 20 minutes at low speed.
When the dough is well formed, transfer it to a work surface.
5) Then roll it out to form a square and fold it into three.
6) We form a loaf and transfer the loaf to a large bowl.
We cover with plastic wrap and let rise until doubled in volume.
7) Then, having reached doubling, transfer the dough to a work surface and grease it lightly with a little oil.
8) We spread the dough in the baking dish and season with cherry tomatoes, olives, salt, oregano and plenty of EVO oil.
Let rise until the dough has visibly risen.
9) At the same time, we preheat the Pulcinella wood-fired oven to 200 degrees.
We can also use the home electric oven.
10) When we reach 200 degrees, we bake the flatbread and let it broil for about 20 minutes until golden brown.
In the home oven, on the other hand, always bake for 20/25 minutes on static mode.
First 10 minutes on the bottom, the rest in the middle.
11) Our Apulian focaccia is ready to be served.
