← All recipes

Focaccia Pugliese (Focaccia From Puglia)

A home-style Focaccia Pugliese (Focaccia From Puglia) made with Potatoes, Dried Yeast, Warm Water, Durum Flour, and Salt. Serves 2. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 oz
• 1 1/4 tsp
• 1 1/2 cup
• 3 3/4 cup
• 2 tsp

Method (preview)

1. 1

   TOPPING----------------------------------- 3 tb olie oil 1 lg ripe tomato, cut into small

2. 2

   About 20 minutes before making the dough, peel the potatoes & boil them until they are tender.

3. 3

   Drain & mash them.

4. 4

   Use the potatoes while they are still warm.

5. 5

   Stir the yeast into the warm water in a large mixing bowl.

6. 6

   Add the flour, potatoes & salt in two additions.

7. 7

   Mix together.

8. 8

   Knead for 10 minutes.

9. 9

   Place the dough in a lightly oiled bowl, cover & let rise till doubled.

10. 10

    Divide the dough in half & shape into a ball.

11. 11

    Place each ball into a well oiled 9" roind baking pan & stretch the dough towards the edges.

12. 12

    Cover, let sit for 10 minutes & then stretch a little more. Cover again & leave until it has doubled.

13. 13

    Preheat the oven to 400F. Dimple the dough with your finger.

14. 14

    Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks

15. 15

    & eat at room temperature.

16. 16

    Carol Field, "Italy in Small Bites"

17. 17

    NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

18. 18

    NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

19. 19

    NYC Nutrilink: M0^00000,M0^00000