Apulian focaccia Quick and easy recipe

Focaccia from Puglia : perhaps it is more correct to call it focaccia from Bari, but obviously given its goodness it is widespread throughout Puglia and in every province it is prepared with some small variations. For those who have been on holiday in Puglia, this delicious and easy to prepare focaccia is certainly a pleasant memory. If you can't wait to return to this magnificent land full of beauty and goodness, prepare this focaccia and you will already be there with your thoughts!

Ingredients
for 2 trays of 32 cm in diameter

• 300 gr of soft wheat flour '0'
• 200 gr of re-milled durum wheat semolina
• 400 ml of warm water
• 10 gr of salt
  
• 1 large potato
  
• 1 cube of yeast (or 4 grams of baking powder)
• 20 pachino tomatoes
• dried oregano
• extra virgin olive oil

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How to make the Apulian Focaccia

Boil a potato of about 100 grams (cut it into 4 parts to do first), mash it with a potato masher and put it in a large bowl together with the flour, salt and crumbled yeast (or baking powder)

add a little water and then the remaining flush, knead for about ten minutes until the dough is smooth and it will begin to make an almost crackling noise typical of a dough that has incorporated a lot of air, pay attention to the dough should not be like that of pizza but slightly more sticky and in any case able to detach easily from the walls of the bowl, divide the dough in two and add a drizzle of oil to make the dough detach from the bowl

abundantly oil the first pan lay the dough turning it over (so as to cover both sides with oil), roll it out and sink your fingers to create hollows, break the tomatoes with your hands (let the juice and seeds fall on the surface) and arrange the cherry tomatoes facing down, add another drizzle of oil then the salt and finally the oregano, let it rise for about 30-40 minutes or more (depending on whether you like it higher or lower, I like the focaccia low so 30 minutes was enough)

bake in a very hot preheated oven (220-240 °) for about 30 minutes. And here is your Apulian focaccia ready.

WINE PAIRING: Primitivo di Manduria

In this blog for wine pairings I consulted the site: www.bodegasdevino.org