Focaccia Pugliese by Giuseppe Lioce
Focaccia is one of the most popular types of bread in Italy and much like many Italian dishes, it has different versions all over the country. In Bari, which is a port city in the Puglia region, the most popular focaccia comes with lovely fresh cherry tomatoes, a sprinkling of oregano and olives. Other names for this type of focaccia are focaccia Barese and focaccia alla Barese.
- 300 gr. semola
- 700 gr. flour
- 200 gr. mash potato
- 25 gr. yeast
- 15 gr salt
- 20 gr. bread improver
- 810 gr. warm water
- 2 tbsp. Extra virgin olive oil
- 200 gr. peeled tomatoes
- 100 gr. cherry tomatoes
- 30 gr. olives
- 10 gr. oregano
- 10 gr. sea salt
- Place the flour and the semolina on the counter in a volcano-shaped mound.
- In the middle, add the mashed potatoes, olive oil, bread yeast, improver, salt, sugar and finally the lukewarm water bit by bit while you begin to mix the dough by hand.
- Mix the dough by hand for about 10 minutes. The final consistency should be similar to that of one’s earlobe.
- On a large baking tray, add olive oil and lay the dough out, leaving it to rise under a damp cloth for about 2 hours
- To check if the dough has risen sufficiently, place a small piece of dough in a glass with water. If it floats, then the rising is done
- Cut the cherry tomatoes in half and press them into the surface of the dough.
- Add the olives and the peeled tomatoes cut with your hands.
- Add a pinch of salt, oregano and a little bit of olive oil.
- Put in the oven at 190 C for about 30/35 min.
Thank you Giuseppe. Read here his interview.