Who doesn't love Puglia? And Pugliese cuisine.

I am so happy that we were be able to travel to Puglia last September. Now that we’re at home and we don’t know when we will be completely free to travel again, what’s better way to bring the perfume and the taste of those places to our homes?

Thank you so much to Elizabeth Minchilli who shared this amazing recipe and god save the Panificio Fiore Bari.

Ingredients:

5g sugar
12g fresh yeast (2 tablespoons active dry yeast)
340g room temperature water
350g all purpose flour
250g semolina rimacinata di grano duro ( I used Molini del ponte)
150g boiled potato, mashed with a fork
10g salt
2 cups extra virgin olive oil

Classic tomato Topping: (my favorite)

10-15 cherry tomatos
10 olive taggiasche
1/2 teaspoon coarse salt
thyme

Classic Rosemary Topping:

fresh rosemary leaves
coarse salt

Other topping:

sweet potatoes
chive
oregano
asparagus
wild garlic
fennel

Tips before you start:

You can knead the dough by hand if you want to but refrain from adding more flour - the dough is sticky and the only thing you need is patience. :) If you decide to knead by hand do it at least for 10 minutes.
Remember that by transferring the dough from the tray into the pan to cook in the oven, you preventing sticking the dough into the tray. That’s why it’s important to change the tray once you are ready to cook the dough.
Do the final proofing in a tray and transfer to the baking pan only when ready to cook, or shortly before it, to prevent sticking.
For best results be generous with extra virgin olive oil.
If you want a crispy focaccia cook right after shaping, if you want it softer and ticker wait 30 minutes after shaping and then bake. (not sure you want to add this)

Method:

In a small bowl, add the sugar, 1/2 cup of the whole amount of water and mix well. Then add the yeast and stir. Set aside.
In the stand mixer bowl place the all purpose and semolina flour and mix them with a whisk. Then make a hole in the center and add the yeast mixture and the mashed potato, turn on the stand mixer with the hook attachment and start mixing on medium speed, while adding the remaining water. Continue mixing for 7 minutes. Stop the process once or twice to clean the hook and the sides of the bowl.
After 7 minutes, add the salt, and continue mixing for another 7-10 minutes. At the end add 2 tablespoons of extra virgin olive oil. If you find it difficult to incorporate the olive oil stop the process, remove the hook and work the dough with your hands until you have a smooth dough. Cover with a plastic wrap and let it rest for at least 2 hours or until doubled in size.
Prepare 2 trays, coat each with 2 tablespoons of extra virgin olive oil.
Divide the dough into two parts, the dough will be sticky, wet your hands. Gently give shape the dough into a ball (It’s crucial to not knead or work the dough - only and gently give it a round shape.) Cover and rest for 1 hour.
Pre-heat the oven to 230-250ºC and prepare your favorite toppings.
Grease your pan/pans (Steel works the best) with extra virgin olive oil, don’t be shy about it. Slide one of the doughs in the pan and, using your hands, gently stretch it out. Do the same with the second dough in the second pan. If you only have one pan, let one of the doughs rest in the tray while cooking the first focaccia in your pan and then cook the other dough later.
Place the topping on top and drizzle with a good amount of extra virgin olive oil. If you use tomatoes, break them roughly and directly on top of the dough, so you will have the tomato juice all over the focaccia that helps to moist the top and make it very delicious.
Place the pan in the oven and cook for 15-20 minutes, or until cooked through and colored on top. Check the “the bottom and the top” of the focaccia before removing it from the oven, so if you need to cook either of them more, move the rack in upper or lower level of the oven.
Remove the focaccia from the oven and pan, rest on a rack for 5 minutes (If you can!!! :D) and serve warm. After 5 minutes, you can prepare the second dough.