Potato Focaccia Pugliese Recipes

POTATO FOCACCIA PUGLIESE

Steps:

• Mix the flour, salt and yeast in a large bowl. Make a well in the centre, add the oil and water, then mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix again, then put on a lightly floured work surface and knead well. Place the dough in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size.
• Remove from the bowl, knock back the dough, then spread out with your hands onto a large, oiled baking tray 20cm x 30cm. Brush with olive oil and make deep indentations with your fingers. Layer the potatoes and rosemary leaves over the top and drizzle with a little more oil. Leave to prove for 1 hour until doubled in size.
• Heat oven to 230C/fan 210C/gas 8. Sprinkle the dough with a little rock salt, if you like. Bake the bread for 30 mins until it is golden, the potatoes are tender and it sounds hollow when tapped underneath. Drizzle the loaf with more olive oil, if you like and, when cooled, serve on the tray.

FOCACCIA PUGLIESE

Steps:

• Place the flour on the counter in a volcano-shaped mound
• In the middle, add the mashed potatoes, olive oil, bread yeast, salt and finally the lukewarm water bit by bit while you begin to mix the dough by hand
• Mix the dough by hand for about 10 minutes. The final consistency should be similar to that of one's earlobe -- continue to add lukewarm water as necessary
• On a large baking tray, add olive oil and lay the dough out, leaving it to rise under a damp cloth for about 2 hours
• To check if the dough has risen sufficiently, place a small piece of dough in a glass with water. If it floats, then the rising is done
• Cut the cherry tomatoes in half and press them into the surface of the dough
• Add a pinch of salt, oregano and a little bit of olive oil
• Put in the oven at 220C/430F for about 30 minutes