Apulia style focaccia

Written by admin. Posted in Bakery, Focacce

Cuisine: Apulia
Cooking time: 2 hours
Ingredients for 4 servings:
“00” Flour 1,5 Kg
Fine ground semolina flour 500 g
Water 1000 g
Extra virgin olive oil 200 g
Salt 40 g
Fresh Yeast 40 g
Malt 25 g
Boiled potatoes 200 g
Cherry tomatoes as needed
Oregano as needed
Unrefined sea salt as needed
Focaccia pugliese
Mix the flour with the water, the fresh yeast and malt. Halfway through the mixing of the dough, add the salt, oil and boiled and riced potatoes. Once the dough is ready divide it into pieces of 250 g each and shape into balls. Place the dough in well-oiled molds, 20 cm in diameter, and let the dough rise for about 2 hours at room temperature.
Make indentations in the dough with your fingertips, cover with fresh cherry tomatoes, sea salt, olive oil and oregano. Allow to rise for another 30 minutes and bake at 220°C for 25 minutes.

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