Focaccia Pugliese (focaccia From Puglia) Recipe
Yield: 2 FocacceRecipe by luhu.jp
Ingredients:
DOUGH
8 ounce: Potatoes,
1 1/4 tsp: Dried yeast,
1 1/2 cup: Warm water,
3 3/4 cup: Durum flour,
2 tsp: Salt,
TOPPING
3 tbsp: Olie oil,
1 large: Ripe tomato, cut into small, pieces
2 tsp: Capers, rinsed
1/2 tsp: Salt,
1/2 tsp: Oregano,
Directions:
About 20 minutes before making the dough, peel the potatoes & boil
them until they are tender. Drain & 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 & salt in two additions.
Mix together. Knead for 10 minutes. Place the dough in a lightly
oiled bowl, cover & let rise till doubled. Divide the dough in half &
shape into a ball. Place each ball into a well oiled 9" roind baking
pan & stretch the dough towards the edges. Cover, let sit for 10
minutes & then stretch a little more. Cover again & leave until it
has doubled. Preheat the oven to 400F. Dimple the dough with your
finger. Sprinkle with olive oil & spread with tomatoes, capers, salt
& oregano. Bake for 25 to 30 minutes until golden. Cool on wire
racks & eat at room temperature.
Source from luhu.jp
them until they are tender. Drain & 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 & salt in two additions.
Mix together. Knead for 10 minutes. Place the dough in a lightly
oiled bowl, cover & let rise till doubled. Divide the dough in half &
shape into a ball. Place each ball into a well oiled 9" roind baking
pan & stretch the dough towards the edges. Cover, let sit for 10
minutes & then stretch a little more. Cover again & leave until it
has doubled. Preheat the oven to 400F. Dimple the dough with your
finger. Sprinkle with olive oil & spread with tomatoes, capers, salt
& oregano. Bake for 25 to 30 minutes until golden. Cool on wire
racks & eat at room temperature.
Source from luhu.jp