Focaccia Pugliese
Serves 1
Directions
- 1Put the flours, water, oil, salt and yeast in a bowl.
- 2Put the flours, water, oil, salt and yeast in a bowl.
- 3Put the flours, water, oil, salt and yeast in a bowl.
- 4Mix it all together until you get a dough.
- 5Mix it all together until you get a dough.
- 6Mix it all together until you get a dough.
- 7Let it rest for 15 minutes.
- 8Let it rest for 15 minutes.
- 9Let it rest for 15 minutes.
- 10Give it a few folds, folding the dough from the outside in.
- 11Give it a few folds, folding the dough from the outside in.
- 12Give it a few folds, folding the dough from the outside in.
- 13Let it rest for another 15 and give it another round of folds folding the dough over itself.
- 14Let it rest for another 15 and give it another round of folds folding the dough over itself.
- 15Let it rest for another 15 and give it another round of folds folding the dough over itself.
- 16Repeat one more time.
- 17Repeat one more time.
- 18Repeat one more time.
- 19Put the dough in the fridge to ferment all night.
- 20Put the dough in the fridge to ferment all night.
- 21Put the dough in the fridge to ferment all night.
- 22The next day divide into 360g portions and shape into a ball.
- 23The next day divide into 360g portions and shape into a ball.
- 24The next day divide into 360g portions and shape into a ball.
- 25Put it in a taper or bowl to ferment until it doubles in size.
- 26Put it in a taper or bowl to ferment until it doubles in size.
- 27Put it in a taper or bowl to ferment until it doubles in size.
- 28Take a tray, oil it and pour the fermented dough.
- 29Take a tray, oil it and pour the fermented dough.
- 30Take a tray, oil it and pour the fermented dough.
- 31Flatten it with your fingertips, spreading it out.
- 32Flatten it with your fingertips, spreading it out.
- 33Flatten it with your fingertips, spreading it out.
- 34Add tomatoes in the holes you just made with your fingertips, a few green olives, a touch of salt and plenty of oregano.
- 35Add tomatoes in the holes you just made with your fingertips, a few green olives, a touch of salt and plenty of oregano.
- 36Add tomatoes in the holes you just made with your fingertips, a few green olives, a touch of salt and plenty of oregano.
- 37Drizzle with olive oil.
- 38Drizzle with olive oil.
- 39Drizzle with olive oil.
- 40Put it in the oven.
- 41Put it in the oven.
- 42Put it in the oven.
- 43After 10 minutes, check from above and below.
- 44After 10 minutes, check from above and below.
- 45After 10 minutes, check from above and below.
- 46Put it in for another 5 minutes.
- 47Put it in for another 5 minutes.
- 48Put it in for another 5 minutes.
- 49Cut and enjoy.
- 50Cut and enjoy.
- 51Cut and enjoy.
Ingredients
- 350 g harina de fuerza o italiana 00
- 350 g harina de fuerza o italiana 00
- 350 g harina de fuerza o italiana 00
- 75 g semolina o harina pra fritura
- 75 g semolina o harina pra fritura
- 75 g semolina o harina pra fritura
- 310 g agua
- 310 g agua
- 310 g agua
- 8 g sal
- 8 g sal
- 8 g sal
- 10 g aceite de oliva virgen extra
- 10 g aceite de oliva virgen extra
- 10 g aceite de oliva virgen extra
- 1 g levadura fresca
- 1 g levadura fresca
- 1 g levadura fresca
- 0.5 g levadura seca
- 0.5 g levadura seca
- 0.5 g levadura seca
- tomatoes
- tomatoes
- tomatoes
- olivas verdes
- olivas verdes
- olivas verdes
- sal
- sal
- sal
- orégano
- orégano
- orégano
- aceite de oliva
- aceite de oliva
- aceite de oliva
Equipment
bowlovenbaking tray
Tips
- Use una bola de 360 g para una sartén o bandeja de unos 26 cm de diámetro.
- Algunas focaccias de Puglia llevan patata cocida