Apulian focaccia with potatoes, here is the recipe I love most to make at home. After several attempts to understand the difference between Apulian focaccia with potatoes maybe and pizza or Barisian focaccia without potatoes and probably lower, which outside Bari they pass off as Apulian focaccia, without potatoes, I have come to the conclusion that no one will be able to tell me which is the real recipe of one and the other and therefore I continue to prepare the one I like best. Today I give you a new version of the Apulian focaccia, the blog already had the classic one, with use of cherry tomatoes and olives, without peeled tomatoes, but since I tried it with peeled tomatoes I assure you it has become even better, as much as possible, because we are already starting from a really delicious focaccia, but now, it’s to die for, in a week I had to make it 2 times, it was so good that they asked me to make it again immediately, and so here I am giving you the recipe sure it will be to your taste too.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 focaccia of 12.6 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Apulian focaccia with potatoes
- 3 1/2 cups all-purpose flour
- 7 oz potatoes
- 2 tsp fresh yeast
- 1 1/2 tsp salt
- 1 cup water
- 7 oz peeled tomatoes
- 5 oz cherry tomatoes
- 2 3/4 oz pitted olives in brine
- to taste oregano
- to taste olive oil
- to taste water
- to taste fine or coarse salt
Tools
- 1 Bowl
- 1 Baking pan
- 1 Plastic wrap
Preparation Steps for Apulian focaccia with potatoes
Let’s prepare the potatoes. We need cooked potatoes for the dough, we can boil them in boiling water, already diced, or we can cook them with the skin, well washed, in cold water, bring to a boil and cook for 35-40 minutes, depending on size. We can cook them faster in the microwave, 5 minutes wrapped in plastic wrap, or 10 minutes in a microwave container, even in Pyrex, always at maximum power, depending on the microwave model.
Once cooked, peel the potatoes while still hot and mash them with a fork, or if using a potato masher, you can mash them with the skin on, as the skin will remain in the tool.
In a bowl, put 200 ml of water in which you dissolve the yeast. Then add 300 g of flour and mix with a spoon. Then add the potatoes and salt and mix again. If the dough turns out dry, add more water, I added another 50 ml, for a total of 250 ml. If you cook the potatoes in water, you will surely need a lesser amount of water, so adjust as needed.
Finally, add the last 100 g of flour and work it by hand to obtain a nice dough ball. Close the dough with a little flour and let it rise in a warm place, I do it in the oven preheated with a cup of water; if using hot water, no need to cover the dough. Let it rise at least 2-4 hours.
Once the dough has risen, pour it into a non-stick pan well greased with plenty of olive oil. Pour a little oil on the dough and with oiled hands distribute it in the pan. Let it rise again for about an hour in a warm place.
When the dough has risen a bit, we take it again, season with some shredded peeled tomatoes. Then add halved cherry tomatoes and olives, and press them onto the dough.
In a bowl, put water and olive oil and distribute over the entire surface, add dry oregano, and a little salt, either fine or coarse is fine.
Bake in a preheated ventilated oven for about 20 minutes at 482 °F. Great to enjoy hot, and it’s very fluffy as well as having an inimitable flavor given by the potatoes in the dough and the seasoning that really makes this focaccia special, Apulian in my own way.
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