Let’s bake a traditional beloved recipe coming directly for Apulia with @Daniele Rossi Chef !
INGREDIENTS
300 g flour 0
309 g semolina
375 ml of water
3 g of brewer’s yeast
5 g sugar
1 mashed boiled potato
A pinch of salt
25 ml extra virgin olive oil
Olives to taste
Cherry tomatoes to taste
Mix the flour together with the yeast and the mashed potato and gradually add water. As soon as the dough has begun to string with the hook, you can add sugar, oil and as soon as it has absorbed it, finally add the salt. The dough will be very moist.
Let it rise until doubled, then make reinforcing folds. This operation must be repeated at least twice and for a maximum of four. For a more digestible product, put it in the fridge to rest for about 24 hours. Then cut it and spread it in a pan.
As per tradition, squash the tomatoes directly on the focaccia with your hands, add the olives, oregano, a drizzle of oil and a pinch of salt. Let rest. Bake at 480°F (250°C) for 25-30 min.