Apulian Focaccia
- Difficulty: Easy
- Prep time: 1h 30
- Serves: 6 peolple Serves
- Cost: Low
- Note: Before rolling the dough in the pan add some onion strips so as to create a tasty layer that will amaze your diners.
Ingredients
- Water 300 g
- Flour(00) 250 g
- Durum wheat semolina 250 g
- Salt 10 g
- Extra virgin olive oil 30 g
- Potatoes 100 g
- Fresh yeast 14 g
- Sugar 5 g
- Cherry tomatoes 400 g
- Extra virgin olive oil 50 g
- Oregano
- Rosemary
PREPARATION
Boil the potatoes and then mash them with a potato masher. Meanwhile grind the wheat with Faribon 600 to get your fresh and healty flour and then mix it with durum wheat semolina, adding gradually oil, sugar, and cold mashed potatoes. Dissolve the yeast in the water, stir. Then add the water a little at a time and knead vigorously.
Add salt and knead the dough for another 10 minutes until obtaining a smooth and compact dough. Oil abundantly with extra virgin olive oil a pan with a diameter of 36 cm and then transfer the dough inside. Cover with cling film or with a slightly damp cloth and leave to stand for at least 45 minutes until the volume is doubled. Once the leavening is finished, distribute the dough on the pan, tapping with the fingertips.
Then add the tomatoes, a pinch of salt, oregano and rosemary. Bake at 220 -240 degrees for about 25-30 min until you see a slightly golden surface.
The high and fluffy Apulian focaccia is ready and is perfect as an appetizer or as a snack for adults and children.
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