Apulian Focaccia

Imagine sinking your teeth into a crispy, golden focaccia, with a soft and fluffy interior that melts in your mouth. This is the magic of Focaccia Pugliese, a true ode to the authentic flavors of our land. Preparing this delight at home is not at all complicated; just follow a few simple steps and use high-quality ingredients. Among these, our Nostrano extra virgin olive oil stands out, a sweet, delicate, and balanced fruity oil, perfect for both the dough and as a final dressing. This precious oil harmoniously envelops the flavors of the focaccia without overpowering them. The cherry tomatoes, olives, and oregano on top create an irresistible combination, giving an explosion of taste with every bite. With this recipe, you can achieve exceptional focaccias, crispy on the outside and incredibly soft on the inside, a true delight for the palate.

INGREDIENTS (for 3 round 28 cm focaccias):

• 350 g pizza flour
• 200 g durum wheat semolina
• 250 g boiled potatoes
• 350 g water
• 1/2 cube fresh yeast
• 15 g salt
• 25 g Nostrano extra virgin olive oil Oleificio Fratelli Vieste
• cherry tomatoes, olives, and oregano for topping

PREPARATION:

1- In a large bowl, combine the flours and the boiled, mashed potatoes.

2- Add the yeast dissolved in a little of the total water, then gradually add the remaining water.

3- When the dough starts to come together, add the oil and salt. Knead for a few minutes (the dough will be quite sticky). Make folds in the dough on a lightly oiled surface ( "slap and fold" technique; you can find various demonstration videos online) and wait 15 minutes. Repeat this process at least two more times. The dough should eventually appear elastic and shiny.

4- Cover and let it rise until doubled in size, for a couple of hours.

5- Divide the dough into 3 portions, make folds in each dough ball, round them, and place them in 3 well-oiled baking pans. Let them rise again for an hour.

6- Stretch the dough with your fingertips and top the focaccias with cherry tomatoes (strictly crushed by hand), olives, and oregano. Season with salt and plenty of oil and bake at 200 degrees Celsius (fan-assisted) on the lowest rack of the oven for about twenty minutes. The edges and bottom should be well browned and crispy. Serve immediately.

A few tips:

• The focaccias can also be prepared in advance and stored well covered with plastic wrap. Before serving, simply pop them back into the oven to make them crispy again.
• You can reduce the amount of yeast by increasing the proofing times.
• Add water gradually; you might need slightly less or more, depending on the flour.