Apulian focaccia: the original recipe

Let’s prepare the recipe for the Apulian Focaccia.
There are different versions, but we offer you the original recipe to make at home.

Apulian focaccia is one of the most loved recipes of the Italian tradition. It is a focaccia typical of Puglia region.

There are different preparations: the recipe changes from town to town.
For example the focaccia of Altamura does not use olives and tomatoes.
On the other hand, in Bari there is a variant which includes onion on the bottom.

APULIAN FOCACCIA RECIPE

Our food blogger Grano&Sesamo proposes the most famous one: the focaccia with olives and cherry tomatoes.

High and crispy edges, puffy and soft dough and wood oven baking are the characteristics of this extraordinary leavened product.

HOW TO MAKE THE APULIAN FOCACCIA

INGREDIENTS
-Reground durum wheat semolina 500 g
-Refreshed mother yeast 150 g
-Boiled potatoes 100 g
-Water 300
-Salt 12 g
-Tomatoes 1/2 kg
-Black olives to taste
-Oregano to taste
-EVO oil to taste

PREPARATION

1) Put the water in the planetary mixer and add the previously refreshed sourdough starter. Operate the whisk at medium speed and let the yeast “foam”.

2) Add half of the total semolina, the previously boiled and mashed potato and start the whisk again until the dough is perfectly blended.

 

3) At this point add the salt, a tablespoon of semolina and continue to knead.
Add a tablespoon of EVO oil and let it absorb.

4) Stop the machine, remove the whisk and insert all the remaining semolina. Mount the hook and knead for 20 minutes at low speed.
When the dough is well formed transfer it to a work surface.

5) Roll it out to form a square and fold it in three.

6) Form a loaf and transfer to a large bowl.
Cover with plastic wrap and let rise until doubled in volume.

7) Once doubled in volume, transfer the dough to a work surface and grease it lightly with a little oil.

8) Spread the dough in the baking dish and season with cherry tomatoes, olives, salt, oregano, and plenty of olive oil.
Let rise until the dough has visibly grown.

9) At the same time, preheat the Pulcinella wood oven to 200 degrees.
You can also use a domestic electric oven.

10) Once the oven reaches 200 degrees bake the focaccia and let it cook for about 20 minutes until golden brown.
In the oven at home instead always cook for 20/25 minutes in static mode.
First 10 minutes on the bottom, the rest in the center.

11) Our Apulian focaccia is ready to be served.