Apulian focaccia is something you must try at least once, but since we can’t go to Apulia every time we want to eat it, let’s make it at home and try my recipe!
Of course, if you go to Apulia, you can’t miss tasting the famous Apulian focaccia!!!
It’s true that every city in Apulia can have its own recipe that may vary slightly from one to another, plus they cook it in a wood-fired oven, and a wood-fired oven is something else entirely!
I’m sharing my version of the recipe, try making it and you’ll see you’ll be very satisfied!
A very simple dough, but really with a successful result.
Follow the recipe, and if you replicate it, or replicate other recipes on my blog, send me the photos, and I will post them on my fb page with your name.
Approx. 790 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 20 Minutes
- Preparation time: 20 Minutes
- Portions: 1 focaccia
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Apulian Focaccia
- 0.63 oz fresh yeast
- 2.5 cups flour 0
- 1.7 cups water
- 1 potato (about 5.3 oz (weight without peel))
- 3.2 cups semolina
- 1 tsp salt
- 2.7 tbsp extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 12.3 oz cherry tomatoes
- to taste oregano
- to taste salt
- to taste pepper
Preparation of Apulian Focaccia
First, boil the potatoes, mash them and let them cool in a bowl.
Dissolve the yeast in the required water and set aside.
When the potatoes are no longer hot, add the flours, salt, e.v.o. oil, and the yeast that has now dissolved.
Mix everything well, combining the dough until you get a firm but still a bit sticky and soft dough.
Let it rise in a warm place until it doubles.
In the meantime, take the cherry tomatoes, wash them, cut them in half, and let them drain in a colander, then store them in the fridge.
Once risen, grease a medium-large baking pan with part of the oil intended for seasoning, pour in the risen dough and let it rest for about 5 minutes without touching.
Grease your hands and spread the focaccia, form dimples with your fingers, take the cherry tomatoes that we previously cut, and place them on the focaccia, pushing a little with the cut side facing the dough, season with the remaining e.v.o. oil, salt, and a little pepper.
Let it rise again for 15-20 minutes, then bake in a preheated oven at 392°F for about 20 minutes, checking the cooking.
