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#armandodellorusso
❤️🍕 Traditional South Italian Focaccia bread. By hand. Original from Puglia and Bari.
Ingredients for a Focaccia of about 30cmx40cm
Durum wheat reground semolina flour or alternatively
type 0 flour with at least 12% protein: 300g
Raw peeled potatoes: 120g
Water: 260g
Yeast:
72g Sourdough starter or 2g fresh or 0.8g active dry or 0.66g instant dry
Extra virgin olive oil: 13g (2 tbsp)
Sea salt: 10g (1 tsp)
Honey: 1 tbsp
Leavening: 8 hours in the oven off or until doubled in volume
Topping:
Cherry tomatoes: 250g
Garlic: 2 cloves
Oregano: just enough
Salt: just enough
Sugar: a pinch
1. Pour the water into the bowl
2. Dissolve the yeast and honey in the water
3. Gradually pour the flour by kneading for about 10 minutes
4. After boiling and letting the potatoes cool, mash them in the bowl
5. Knead for about 10 minutes
6. Add the salt and oil. Knead for approx. 2 minutes
7. The dough must be hydrated and light
8. Leave to rest for 20 minutes in the bowl covered with a cloth
9. Work it with a few folds for approx. 2 minutes
10. Leave to stand for another 20 minutes
11. Work it with a few folds for approx. 2 minutes
12. Leave to stand covered by the bowl for the third and last 20 minutes
13. Work it with a few folds for approx. 1 minute
14. Place the dough in a greased and sealed container for approx. 8 hours in the oven off until doubled in volume
15. Cut the cherry tomatoes in half, add the chopped garlic, oregano, salt and sugar
16. Oil the tray with extra virgin olive oil
17. Stretch the dough on the tray using only the fingertips, on the edges first and then on the center. Possibly leave to rest for 20 minutes in the tray.
18. Place the cherry tomatoes with the cut upwards
19. Press them lightly so that they combine better with the focaccia
20. Pour a drizzle of extra virgin olive oil
21. Bake for 20 minutes in a static oven at 220°C
22. Buon appetito!
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