Serves 1
Directions
- 1Put the flours, water, oil, salt and yeast in a bowl.
- 2Mix it all together until you get a dough.
- 3Let it rest for 15 minutes.
- 4Give it a few folds, folding the dough from the outside in.
- 5Let it rest for another 15 and give it another round of folds folding the dough over itself.
- 6Repeat one more time.
- 7Put the dough in the fridge to ferment all night.
- 8The next day divide into 360g portions and shape into a ball.
- 9Put it in a taper or bowl to ferment until it doubles in size.
- 10Take a tray, oil it and pour the fermented dough.
- 11Flatten it with your fingertips, spreading it out.
- 12Add tomatoes in the holes you just made with your fingertips, a few green olives, a touch of salt and plenty of oregano.
- 13Drizzle with olive oil.
- 14Put it in the oven.
- 15After 10 minutes, check from above and below.
- 16Put it in for another 5 minutes.
- 17Cut and enjoy.
Ingredients
- 350 g harina de fuerza o italiana 00
- 75 g semolina o harina pra fritura
- 310 g agua
- 8 g sal
- 10 g aceite de oliva virgen extra
- 1 g levadura fresca
- 0.5 g levadura seca
- tomatoes
- olivas verdes
- sal
- orégano
- 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
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