Authentic Apulian Style Focaccia: Step by Step

Straight from Apulia, Italy! 🇮🇹 This is the authentic Focaccia Barese recipe with a double rise for the perfect crunch and softness. No shortcuts, just pure tradition.
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Method:
– Mix 300g Flour 0 + 200g Semola.
– Dissolve 7g of dry yeast in some water, add to flour with 8g sugar.
– Add remaining water (320g total) in steps, then 15g salt.
– Knead for 10 mins. Rise for 1.5h.
– Place in oiled pan, top with San Marzano, olives, oregano.
– Rise for another 1.5h.
– Bake at 250°C (480°F) for 15-20 mins.
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