The Apulian focaccia is a rustic preparation that includes the dough laid directly in the pan and then topped with tomatoes, aromatic herbs and onion. The peculiarity of the dough lies in adding smashed potatoes that makes the focaccia soft inside but crispy at the end. Here are the steps to prepare the recipe for the focaccia of Apulia
INGREDIENTS
2 cups of durum wheat semolina
2 cups of flour for all uses
0.5 oz of fresh brewer's yeast
2 cups smashed potatoes
a dozen cherry tomatoes
a small onion cut into thin slices
1 teaspoon of sugar
dried oregano
1 cup extra virgin olive oil + 10 additional tablespoons
salt to taste
PREPARATION
Crumble the yeast in a bowl with the sugar and dissolve it in 1/2 cup of warm water, and leave it for 15 minutes. Knead the potatoes, flour, baking powder, salt, sugar and oil for about ten minutes, until a smooth and soft dough is obtained, adding lukewarm water (about 2-3 cups).
Transfer it to a slightly greased bowl, cover it with saran wrap and let it rise in a warm place until it has doubled in volume.
Transfer the dough into a baking pan of 13 x 9 x 2-inch baking pan slightly greased with oil, pour over 2-3 tablespoons of extra oil and crush it with your hands until you fill the mold.
Sink the tomatoes cut in half into the mixture, sprinkle the surface with a pinch of oregano, the sliced onions and add a pinch of salt. Let the focaccia covered with wrap rise for another hour and season with half a decilitre of emulsified water with five tablespoons of oil. Bake at 400 ° F until golden brown.
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