Focaccia pugliese recipe

Typical of Apulia and now widespread all over the world, focaccia is a bakery bestseller. This classic recipe is made of simple ingredients: cherry tomatoes, oregano and oil. A product suitable for every season, which is best enjoyed in summer.

S series Dual-Power Technology allows you to adjust the temperature of the top and deck, ensuring even baking and the right internal humidity, for a soft, golden-brown focaccia.

How to make focaccia pugliese

Ingredients:

For the dough

500 g durum wheat semolina
250 g flour type 00 W260/280
225 g mashed potatoes*
18 g fresh yeast
470 g water
20 g salt
35 g extra virgin olive oil

*The boiled potatoes can be replaced by potato flakes reconstituted with 2.5 times their weight in water (65 g flakes and 162 g water)

For the topping

450 g cherry tomatoes
Salt to taste
Oil to taste
Oregano to taste

Heat:
S series Multibake, 235 °C 40% top 70% deck, 16 minutes.

Procedure

1. In a mixer add flour, water and yeast, knead on first speed for 7/8 minutes, then add salt and continue on first speed until absorbed.
2. Switch to second speed and when the dough is structured, add the mashed potato and finally the oil. The final temperature of the dough should be 25 °C.
3. Transfer to the floured counter, taking care to leave the dough spread out in an even layer, avoiding folding it in on itself, cover and let it rise for about 30 minutes according to quantity and temperature (less dough and lower temperatures = greater rising time).
4. Once ready proceed and portion the dough.
5. Break into 750 g portions for 40 cm diameter baking tins or 500 g portions for 32 cm diameter baking tins, shape into balls.
6. Place on lightly floured boards in an air stream free room or cell at 25-26 °C for 30/50 minutes. During this phase the dough should rise by 50%.

While the dough rests:

1. Generously oil the baking tins with extra virgin olive oil.
2. Cut the cherry tomatoes in half and season generously with salt, oil and oregano.

 

Final phase and topping

1. Roll out with a rolling pin or pastry sheeter so that 70/80% of the baking tin is covered. Leave to rest 10 – 15 minutes, dust lightly with flour, spread the dough on the whole tin, pressing down with your hands. Carefully seal well along the edges, releasing any air bubbles that may be under the dough.
2. Leave to rise away from air streams or in a cold room at 25 °C for 30-45 minutes.
3. Then dust lightly with flour, sprinkle the vegetable water extracted from the tomatoes over the focaccia – dividing it equally between the tins- if necessary, make a few dimples with your fingertips and distribute the cherry tomatoes on the focaccia with the cut side down.
4. Let rise another 90 minutes at 25-26 °C without too much humidity. If in cell 70-75% humidity.

Baking

Bake in S series at 235 °C 70% deck 40% top for 16 minutes.