Focaccia pugliese
The focaccia pugliese from Valle d'Itria is a soft and crispy bread, enriched with fresh cherry tomatoes and black olives. A traditional specialty of the region, it represents the simplicity and quality of Puglian ingredients. Perfect as a side dish or to accompany fish courses.
Preparation
- 1
Dissolve the yeast in warm water and let rest for 5 minutes. In a large bowl, combine the flour and salt, then gradually add the diluted yeast.
- 2
Knead until you obtain a smooth and homogeneous mixture, then slowly incorporate the extra virgin olive oil. The dough should be soft and slightly sticky.
- 3
Transfer the dough to a lightly oiled bowl and let it rise covered in a warm place for about 1 hour, until the volume doubles.
- 4
Divide the dough and place it in lightly oiled rectangular baking trays, leveling with damp palms.
- 5
Distribute the halved tomatoes and olives evenly over the surface, pressing lightly. Season with extra virgin olive oil, salt and pepper.
- 6
Let rise again for 20-25 minutes until the focaccia becomes puffy.
- 7
Bake at 200°C for 25-30 minutes until the surface becomes golden and crispy. Serve warm or at room temperature.
Chef's Tips
To obtain softer focaccia, do not press excessively on the dough during rising. Use fresh seasonal cherry tomatoes and quality olives: they are the starring ingredients.