Focaccia Pugliese

posted in: Blog, Starter, Today we eat | 0

Here I am, back again, I was a little absent with my recipes because my clients have in a sense captured me…….

Today I propose focaccia with black olives and cherry tomatoes with the use of a little durum wheat flour to make it more crispy:

– 700g of soft wheat flour

– Gr.300 of durum wheat flour

– Gr.600 of water at room temperature

– 25 g. of brewer’s yeast

– Gr.100 of extra virgin olive oil

– 2 teaspoons of salt

– 20 cherry tomatoes

– 20 pitted black olives

 A little extra virgin olive oil to grease the pan

 

Mix the flour with the water, add the yeast and work for about 5 minutes, then add the oil and finally the salt, everything must be worked for at least 20 minutes.

When the dough is ready put it to rest in a container in a protected environment (I put it in the oven) for at least 2 hours.

Return to the dough and handle it carefully trying to roll it on itself several times.  Spread it on a well-oiled baking sheet and let it rest for at least 20 minutes, then garnish it with tomatoes cut in half alternating with the olives cut into lengths,  put on more oil and some salt.

Bake in preheated oven at 160 degrees with a little moisture for 15 minutes and then raise the temperature to 190 for another 20 minutes.

The focaccia is ready to taste….be careful not to burn yourself!

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