Region: Apulia

How To Make Fantastic APULIAN FOCACCIA




This focaccia is a recipe for a soft and airy focaccia bread perfect to pair with cured meats and cheese. The durum wheat semolina makes the focaccia crunchier but it can be replaced with a flour for bread and pizza making.


500 g re-milled durum wheat semolina (or flour for bread and pizza making)

400 g water

5 g fresh yeast

1 teaspoon of sugar or honey

15 g salt

15 g olive oil

For seasoning: cherry tomatoes, black olives, salt, oregano, oil



Dissolve the yeast and sugar in 300 gr water. Knead the durum wheat semolina in a bowl with the water in which you had dissolved the yeast.

Dissolve the salt and oil in the remaining water and add it to the dough.

Knead until you get a smooth and uniform dough.

Divide the dough to the size you need.

Cover the bottom of a baking sheet with olive oil and place the dough inside.

Let the dough rise in a warm place until double its size.

Season with cherry tomatoes, black olives, salt, oregano.

Drizzle with oil and leave to rise for at least an hour.

Bake at 250° in a preheated oven.

Serve hot.



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