Focaccia is a flatbread, popular throughout Italy.
Focaccia Pugliese
Puglia has a very special focaccia with an open, moist, tender crumb that you won’t soon forget. This Focaccia Pugliese recipe is a traditional Italian flatbread from the Puglia region. It’s a simple yet delicious bread that’s perfect for dipping in olive oil or serving alongside your favorite Italian dishes.
Ingredients
- 1 medium russet potato, peeled, diced and boiled until tender
- 1-1/2 tsp of instant yeast
- 3-1/2 cups all purpose flour
- 1 cup of warm water reserved from potato water
- 2 tbsp extra virgin olive oil, plus more for topping bread
- 1-1/4 tsp salt
- Sea Salt for topping
- Extra virgin olive oil for topping
Directions
- Remove boiled potato from the water and put it through a food mill, ricer or grate through the large holes of a box grater. Set aside. Reserve the potato water.
- In the bowl of a stand mixer or processor, mix or pulse yeast, 1/2 cup of flour, and 1/2 cup and 1/2 cup of warm water until combined. Cover and set aside until bubbly, about 20 minutes. Add remaining dough ingredients including reserved potato.
- If using a mixer, use the dough-hook and knead on medium speed for 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds.
- Transfer dough to a lightly oiled bowl, turn to coat with oil, cover with plastic wrap and allow the dough to rise for about 1 hour or until doubled in volume.
- With wet hands remove the dough to a half sheet pan (15½ x 10½ inch).
- Adjust the oven rack to the lower-middle third position and preheat oven to 425℉. Dimple the risen dough deeply enough to hold any topping that you choose.
- Drizzle dough with olive oil and evenly sprinkle coarse salt and toppings (if desired).
- Bake until focaccia bottom is golden brown and crisp, about 25 minutes. Transfer to a wire rack to cool slightly and serve warm.