Focaccia pugliese
Go back to the main Gastronomy page
Ingredienti per 4 persone:
- 500 gr wheat flor
- Two small potatoes
- Warm water
- 50g fresh yeast
- 1 teaspoon of salt
- Olive oil
- Cherry tomatoes
- Oregano
- Sea salt
Method
Melt the yeast in a little bit of warm water. Start preparing the dough, mixing wheat flour, yeast and adds the potatoes that you should have boiled first and mashed with a fork.
Add a teaspoon of salt. It is very important that the dough obtained remain very soft while you are mixing the ingredients, therefore add some water. Let the dough rise in a container and cover it with a cloth in order to keep it warm to facilitate the rising process which can take up to one hour and half.
When you see that the dough has double up in volume, the dough is ready to be set in a non-stick pan with lots of extra virgin olive oil. Using a spoon make sure the top of the focaccia is smooth.
Add on the top the cherry tomatoes, oregano and sea salt. Bake in the oven at the temperature of 200° for about 30 minutes in order to have a golden colour.