Apulian focaccia is a soft and fragrant leavened bread, perfect for any occasion, from picnics to family dinners. Soft, tasty and packed with cherry tomatoes, black olives and oregano. Discover the secrets to making it with ease with a few helpful tips.
1. Boil the potatoes and mash them with a potato masher. In a bowl, however, dissolve the yeast in one part warm water.
2. Mix the dissolved yeast with the flour, semolina, and potatoes. Salt and add water gradually until the dough is soft and not sticky.
3. Transfer the dough to an oiled baking pan, covering it with a tea towel, and let it rise for at least 2 hours.
4. After rising, grease your hands with oil and roll out the dough in the baking pan, making the typical dimples with your fingers.
5. Brush the surface with a little oil to prevent it from drying out during baking.
6. Bake in the oven at 200° for about 30 minutes and serve the flatbread still hot.
Tradition and taste through the ages
Focaccia has ancient origins, dating back to the Phoenicians, who kneaded it with millet, barley, water and salt, baked on stone and seasoned with oil, spices and honey. Also prepared by the Carthaginians, Greeks and Romans, it was offered to the gods and eaten at banquets. In the Renaissance, it was served with wine at weddings, confirming its long tradition and identity as a simple and tasty dish.
Apulian focaccia: the secrets to a perfect result!
Making Apulian focaccia may seem complicated, but with the right tricks you'll get a fluffy, irresistible result. Here are some tips to make it perfect:
Knead the dough well: for a soft and light focaccia, it is essential to add the right amount of water and knead carefully until a springy consistency is achieved.
Respect the rising time: patience is the key! Let the dough rest for at least two hours in a warm place away from drafts, so it will best develop its volume and lightness.
Keep the surface moisturized: before baking, brush the focaccia with an emulsion of water and extra virgin olive oil. This step will make it golden and fragrant.
Choose the right pan: for a crisp, golden brown base, use a thick iron or aluminum pan, avoiding nonstick ones that are too light.
Extra Virgin Olive Oil: why is it important in this recipe?
Extra virgin olive oil is the ingredient that gives Apulian focaccia its irresistible softness and unmistakable flavor.
Here are some tips for making the most of it in preparation:
Use it in moderation to avoid overpowering other flavors.
Add a drizzle of raw oil to freshly baked focaccia for a final touch of goodness.
For this recipe, we chose Il Casolare Fruttato Intenso Extra Virgin Olive Oil, which, thanks to its strong flavor and unmistakable aroma, manages to enhance the focaccia without weighing it down.
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