Focaccia Pugliese (Focaccia From Puglia)
Yield
2 focaccePrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 8 | ounces |
potatoes
|
|
| 1 ¼ | teaspoons |
yeast, active dry
dried |
|
| 1 ½ | cups |
water
warm |
|
| 3 ¾ | cups |
all-purpose flour
durum |
|
| 2 | teaspoons |
salt
|
|
| Topping | |||
| 3 | tablespoons |
olive oil
|
|
| 1 | large |
tomatoes
cut into small pieces |
|
| 2 | teaspoons |
capers
rinsed |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 231.2 | ml/g |
potatoes
|
|
| 6.3 | ml |
yeast, active dry
dried |
|
| 355 | ml |
water
warm |
|
| 887 | ml |
all-purpose flour
durum |
|
| 1E+1 | ml |
salt
|
|
| Topping | |||
| 45 | ml |
olive oil
|
|
| 1 | large |
tomatoes
cut into small pieces |
|
| 1E+1 | ml |
capers
rinsed |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
oregano
|
|
Directions
About 20 minutes before making the dough, peel the potatoes and boil them until they are tender.
Drain and mash them. Use the potatoes while they are still warm. Stir the yeast into the warm water in a large mixing bowl. Add the flour, potatoes and salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover and let rise until doubled. Divide the dough in half and shape into a ball. Place each ball into a well oiled 9" roind baking pan and stretch the dough towards the edges. Cover, let sit for 10 minutes and then stretch a little more. Cover again and leave until it has doubled. Preheat the oven to 400℉ (200℃). Dimple the dough with your finger. Sprinkle with olive oil and spread with tomatoes, capers, salt and oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks & eat at room temperature.
