Delicious Apulian flatbreads with potatoes in the dough. Since I created this variant of Apulian focaccia, enriched with canned tomatoes, everyone asks me to make it again on every occasion, like this time for my niece’s birthday. Since she invited her friends, I thought instead of making a large focaccia, I would prepare small flatbreads. Not too small, I must admit, enough to make a rich snack. I thought of making the right size for a snack, maybe even as a school snack, or a treat after work, outside of meal times, from school, or simply to enjoy whenever you want. You can prepare them in advance and store them in the fridge for a couple of days or even freeze them for a longer time, and just heat them up a bit to taste like they’re freshly made. For the aperitif, I divided them into 4 parts, not too small because in cooking, they lose the unique quality of softness and moisture that makes them special. At our house, we love them to madness. I’ll leave you other delicious focaccia recipes you must try, they’re too good.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Apulian Flatbreads
- 24.7 oz all-purpose flour or mixed with semolina or 0 flour
- 12.3 oz cooked potatoes
- 1.5 cups water (approx., may vary depending on the potatoes and cooking method)
- 0.18 oz fresh yeast (or less for slower rising)
- 0.7 oz salt
- 14.1 oz canned tomatoes
- 16 cherry tomatoes
- 7.1 oz Leccino olives (or Taggiasche)
- dried oregano
- water (as needed)
- as needed extra virgin olive oil
- as needed coarse salt
Tools to Prepare Apulian Flatbreads
- 1 Bowl
- 1 Potato Masher
- 1 Spoon
- 2 Baking Trays
- 1 Knife
- 1 Small Bowl
Steps to Prepare Apulian Flatbreads
Prepare the dough at least 4 hours in advance.
First, cook the potatoes. I cook them quickly in the microwave so they are nice and dry, washed, and dried, then put in the microwave at maximum power for about 6-10 minutes, depending on their size; if they are small, it is better. Alternatively, you can boil them with the peel, but in this case, you will need less water for the dough; you can adjust as you go, based on how much the flour absorbs.
In a large bowl, dissolve the yeast with about half of the water at room temperature, stirring with a spoon. Add the cooked and mashed potatoes with a potato masher directly into the bowl while still hot.
Mix with a spoon and gradually add the flour. When necessary, add more water; you might need more or less depending on the potatoes, so adjust gradually, adding it little by little. When the dough is still soft, incorporate the salt, and continue adding the flour until you get a smooth, non-sticky dough. It’s best to work with your hands, even on a countertop if needed, and finish using a little flour. Cover and let rise in a warm place, I use a small oven with a bowl of hot water in winter; in summer, at room temperature for about 3 hours.
When the dough has risen well, first oil the baking trays with extra virgin olive oil. I used perforated trays for small pizzas or flatbreads of 14 cm. Then divide the dough into equal portions, working on an oiled or generously floured surface. Shape into 8 equal pieces, place them in the tray, and spread them with your oiled hands to cover every empty space. If you don’t have suitable trays, you can make them on a large oiled tray, spreading the individual dough pieces gradually, even on oiled parchment paper for non-stick trays.
Let rise for another hour in the tray, then top with finely chopped canned tomatoes, 2 halved cherry tomatoes per flatbread, and finally the olives. Then season with a mixture of water and oil, plenty of dried oregano, and coarse salt.
Bake in a preheated ventilated oven at 482°F for about 15 minutes, even 2 trays at a time.
When they’re nicely puffed and golden, remove from the oven and serve. They are truly fantastic and so soft with an adorable taste. My niece’s friends all enjoyed them very much.
