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Focaccia Pugliese

ingredients

servings

10

Oregano

to taste

Cherry tomatoes

50 grams

Iodized salt

4 grams

Extra virgin olive oil

80 mL

Dry brewer's yeast

7 grams

Water

300 mL

Potatoes

100 grams

Durum wheat flour

300 grams

Type 2 wheat flour

300 grams

Bakery products from Italy - Puglia

Focaccia Pugliese

Focaccia Pugliese

vegan with gluten

ready in

7 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Focaccia Pugliese

light focaccia, dimpled and very digestible.

Focaccia Pugliese step 1

step 1

Stir flour with baking powder, oil and mashed potato. Add a little at a time the water and the salt. Dough long and then I form a ball that let rise covered for at least 4 hours.

Focaccia Pugliese step 2

step 2

He spreads the dough with your fingers in a large round baking pan or a rectangular, well oiled. Or divide into two loaves and I make two.

Focaccia Pugliese step 3

step 3

Let rise again for 2 hours minimum. Although times are getting longer it does not matter. The cake will be very soft but crunchy when eaten still warm.

Focaccia Pugliese step 4

step 4

Then I distribute the tomatoes, sprinkle oregano and add the oil flush (I also put pieces of anchovies).

Focaccia Pugliese step 5

step 5

I cook in the oven at 220 degrees for about 20 'then reduce to 200 ° until the end of cooking (typically another 10'). Check in each case ... every oven is different.

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