Focaccia Pugliese

A focaccia with boiled potato in the dough, topped with raw tomatoes and olives.

Vegan.

Ingredients

• 300 g fine semolina flour
• 200 g strong white flour
• 200 g floury potato, boiled and riced
• 350 ml warm water
• 7 g dried yeast
• 12 g salt
• 60 ml olive oil
• 300 g cherry tomatoes, halved
• 80 g black olives, stoned
• 1 teaspoon dried oregano

Method

1. Boil the potato whole, peel it hot and rice it. Let it cool to warm.
2. Mix it with both flours, the water, yeast, salt and half the oil, and knead 10 minutes. It will be sticky and should be.
3. THE POTATO IS THE WHOLE DIFFERENCE FROM A PLAIN FOCACCIA. Its starch holds water that flour alone cannot, so this bakes softer and is still soft two days later, where a plain focaccia is best within hours.
4. Prove 2 hours until doubled.
5. Spread it into an oiled tray with oiled hands and prove another hour.
6. Press the tomato halves CUT SIDE UP into the dough, firmly enough that they sit in it. Cut side down they stick and burn; cut side up they roast in their own juice.
7. Scatter the olives and oregano, pour the rest of the oil over, and bake at 220C for 30 minutes.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes