Apulian Focaccia, obviously a real joy, and here everyone becomes a child again in front of a nice plate of focaccia. Some may call it a dinner solution, but for me, it is always the ultimate comfort food. Personally, I adore focaccia and not only that, let’s say all pizzas in general, big, small, baked or fried. However, I admit that preparing focaccia is not always easy, I assure you that experimenting with the right doses and making a good Apulian focaccia is difficult. Without being presumptuous, I tell you that this dose is almost perfect, for me, obviously perfect. You will find other recipes on bread and leavened products on my blog, https://blog.giallozafferano.it/vaipinacucina. I often prepare the Apulian focaccia also in a single pan but mixed with onions, black olives and cherry tomatoes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Puglia
- Energy 762.49 (Kcal)
- Carbohydrates 120.71 (g) of which sugars 11.76 (g)
- Proteins 21.97 (g)
- Fat 25.15 (g) of which saturated 3.38 (g)of which unsaturated 0.62 (g)
- Fibers 5.39 (g)
- Sodium 2,472.71 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making Apulian focaccia
- 21.16 oz all-purpose flour
- 0.85 cup water
- 1.06 cup partially skimmed milk
- 3.38 tbsp extra virgin olive oil
- 2 tsp sugar
- 1 tbsp salt
- 0.88 oz fresh yeast
- 3 tbsp extra virgin olive oil
- 3.38 tbsp water
- 2 tsp salt
- as needed cherry tomatoes
- 0.71 oz black olives
- 7.05 oz red Tropea onions
Useful tools for making focaccia
I recommend these tools for the successful execution of the recipe.
- Baking tray
- Brush
- Parchment paper
- Bowl
Preparation of Apulian focaccia
Instructions for preparing Apulian focaccia.
Prepare the dough with all the ingredients and let it rise for an hour. After the time, place it in a pan to rise for another hour in the oven turned off with the light on.
Add the extra virgin olive oil, water, and salt, start hydrating the focaccia gently at intervals until the emulsion is used up.
After the rising time, arrange the sliced onions on the Apulian focaccia
Do the same with the olives
and with the cherry tomatoes and basil.
Season with pitted black olives or onions.
Bake in the oven at 374°F for 30 minutes.
ABOUT FOCACCIA
Specialty of Apulian cuisine, a typical product of the province of Bari, Barletta, Taranto, Andria, and Trani. But let’s also not forget the province of Brindisi and Foggia, an oven-leavened product typical of all of Puglia in general. The focaccia par excellence that includes fresh tomatoes and baresane olives. It was born in Altamura in wood-fired ovens, to exploit the initial heat of the oven and not burn the bread, a piece of dough is tested in a pan seasoned with plenty of oil and fresh cherry tomatoes, which today is prepared specifically.
Specialty of Apulian cuisine, a typical product of the province of Bari, Barletta, Taranto, Andria, and Trani. But let’s also not forget the province of Brindisi and Foggia, an oven-leavened product typical of all of Puglia in general. The focaccia par excellence that includes fresh tomatoes and baresane olives. It was born in Altamura in wood-fired ovens, to exploit the initial heat of the oven and not burn the bread, a piece of dough is tested in a pan seasoned with plenty of oil and fresh cherry tomatoes, which today is prepared specifically.
