Focaccia Pugliese

Focaccia Pugliese or Focaccia Barese is typical of Puglia, hence the name, a region in Southern Italy, known as the land of durum wheat.

This focaccia is fragrant on the outside and notably soft on the inside as its dough has a special feature: a mashed boiled potato, just like we did for this buckwheat flour focaccia: buckwheat-flour-focaccia-and-thyme

Focaccia Pugliese is usually garnished with cherry tomatoes, oregano and black olives.

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Serves: 6 | Preparation : 30 mins + 2-3 hours leaving | Cooking : about 25 to 30 mins

• Italian 00 flour (or All Purpose Flour / Plain Flour ) : 300 g
• Remilled Durum Wheat Semolina Flour: 200 g
• 2 Small-sized yellow potatoes or 1 medium-sized potato
• Lukewarm water: 300 ml (50 ml to use to dissolve the yeast)
• 10 g fresh brewer’s yeast or 5 g dry brewer’s yeast to activate
• Cherry tomatoes: 300 g
• Pitted olives, black or green: 100 g
• Salt: 15 g (2 teaspoons)
• Sugar: 6 g (1 teaspoon)
• Dried oregano: to taste
• EVOO – Extra Virgin Olive Oil: approx. 4 tablespoons for the dough + a drizzle

Method

Peel and boil potatoes in unsalted water then mash.

In a bowl mix flours, make a well in the centre and add the boiled mashed potatoes.
Dissolve the fresh brewer’s yeast in 50 ml lukewarm water together with sugar.
Add a little at a time the water-yeast mix to the dough, mix with a wooden spoon, gradually add the oil, the remaining water (250 ml) and salt. Start kneading with your hands for about 10 mins on a floured workplace.

Put the dough back into the bowl, cover with a kitchen towel or cling film. Place the bowl in a warm, dry place, preferably near a warm radiator. You can also use this trick: preheat the oven to a moderate temperature for a few minutes. Obviously the oven must be switched off during the leavening time.

Let the dough rise max 3 hours or until doubled in volume.

Preheat the oven to 180°C / Gas 4 / F 350.

Roll out the dough with your hands on a lightly greased baking tray, use fingertips to make characteristic focaccia dimples.

Garnish with cherry tomatoes, some rock salt, dried oregano, a drizzle of EVOO. Add slices of white or red onion if you like. Let it leaving for another half an hour.

Bake in static oven 25 to 30 minutes until golden brown. Let it cool down, then serve.

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