I decided to prepare the Apulian focaccia after having been on holiday in Puglia. Its rich flavor is typical of the land of origin: cherry tomatoes, olives and oregano make this focaccia something unforgettable. What makes it different from a classic focaccia, such as the Genoese one for example, is the presence of the boiled potato in the dough, as well as the use of two types of mixed flours: that of semolina and that of soft wheat. So, in summary: two types of flour, potatoes and fresh local products, make up this baked product, excellent as a substitute for bread or for a different snack. Prepare plenty of it because your guests will love it and so will you!

Preparation

1

Sift the two flours in the bowl of a planetary mixer, then add the mashed potatoes and operate the machine with the spiral hook mounted.

2

Dissolve the yeast in the water and add it slowly until a homogeneous mixture is obtained. Finally, add the oil and salt.

3

Let rise in the oven turned off with the light on until doubled.

4

Transfer it to the oven tray that you have oiled abundantly and spread it out. Put it back to rise until doubled.

5

Press on the surface with your fingertips to form the characteristic hollows, arrange the tomatoes cut in half and the olives cut into rounds. Drizzle with a drizzle of oil and sprinkle with oregano.

6

Bake at 250 ° C for 20 minutes. Serve it fresh from the oven to fully enjoy its flavor.

Advice, Curiosities and Suggestions

The focaccia from Bari is a typical bakery product of Puglia. It is especially widespread in the provinces of Bari, Barletta-Andria-Trani, Taranto, Gargano and in general in the province of Foggia, where it can usually be found in bakeries.
How was this type of focaccia born?
The Pugliese focaccia differs in form and ingredients from other focaccias, for example the Sicilian ones. The Apulian focaccia was born in Altamura, as a variant of the traditional durum wheat bread. To avoid making disasters with bread, the bakers used to oil a pan and spread a piece of raw dough on it: it was left to rest for a while, then it was seasoned and cooked – this so that the oven reached the ideal temperature for baking. of loaves. Being a product of the popular gastronomic tradition, the recipe has numerous variations, mostly on a geographical basis. The traditional one is as it is presented in our recipe. But there are at least 3 other variants:

• focaccia with potatoes, which involves covering the entire upper surface with potato slices about 5 mm thick;
• the white focaccia, seasoned with coarse salt and rosemary:
• other variations with the addition of peppers, eggplant, onions or other vegetables.

At the end of cooking, you will have obtained a fluffier flattened pizza with a height of 1-3 cm. It should be enjoyed hot to fully savor its fragrance.