Our lovely Travel Expert Lucy, has received a recipe from our overseas Italian friends that sounds just too delicious for us not to share with you - here is a tasty Italian dish for you to try at home….
The recipe is from our close friend Alessandra at Masseria Montenapoleone, a boutique, agritourism hotel in Pezze Di Greco, Puglia, southern Italy. Fashionably rustic chic and magical, our guests never want to leave this extraordinary slice of rural Italian life.
Alessandra has sent us a recipe for Apulian Focaccia, a traditional Puglian bread made with durum wheat semolina, potatoes and cherry tomatoes. She assures us that this bread is simply delicious and is loved by her whole family...
Alessandra has sent us a recipe for Apulian Focaccia, a traditional Puglian bread made with durum wheat semolina, potatoes and cherry tomatoes. She assures us that this bread is simply delicious and is loved by her whole family...
APULIAN FOCACCIA BREAD
INGREDIENTS FOR THE DOUGH
INGREDIENTS FOR THE DOUGH
300g potatoes
500g “0” type soft wheat flour
500g durum wheat semolina
25g brewer’s yeast
1 teaspoon of salt
2 tablespoons of extra virgin olive oil
Approx. 1 litre of warm water
INGREDIENTS FOR THE CLASSIC TOPPING
15 cherry tomatoes
1 pinch of oregano
Salt to taste
Extra virgin olive oil to taste
INSTRUCTIONS
500g “0” type soft wheat flour
500g durum wheat semolina
25g brewer’s yeast
1 teaspoon of salt
2 tablespoons of extra virgin olive oil
Approx. 1 litre of warm water
INGREDIENTS FOR THE CLASSIC TOPPING
15 cherry tomatoes
1 pinch of oregano
Salt to taste
Extra virgin olive oil to taste
INSTRUCTIONS
Peel and boil the potatoes in water, then crush with a potato masher or fork.
Dissolve the yeast in some warm water.
Place the crushed potato, semolina, flour, salt, dissolved yeast, and extra virgin olive oil into a large bowl and mix with your hands, then slowly add the warm water until a soft and elastic dough is formed.
Fold and knead the dough by pulling it from the edges into the centre of the bowl until it becomes sticky.
Place the crushed potato, semolina, flour, salt, dissolved yeast, and extra virgin olive oil into a large bowl and mix with your hands, then slowly add the warm water until a soft and elastic dough is formed.
Fold and knead the dough by pulling it from the edges into the centre of the bowl until it becomes sticky.
Drizzle a little olive on to the dough and cover the bowl with cling film or a cotton cloth, then leave for 2 hours in a warm place to let the dough rise until it doubles in size.
Lightly grease a baking pan with some extra virgin olive oil and spread the dough with your fingertips to fit the pan.
Wrap the baking pan with cling film or a cotton cloth and leave the dough to rest in a warm place for another 2 hours.
Cut the cherry tomatoes in half and arrange them on the surface of the focaccia, drizzle with extra virgin olive oil and season with salt and oregano.
Preheat the oven to 220°C (200°C Fan), then turn the oven down to 200°C (180°C Fan) and cook the focaccia for about 20 minutes.
Leave to rest and cool before cutting.
Lightly grease a baking pan with some extra virgin olive oil and spread the dough with your fingertips to fit the pan.
Wrap the baking pan with cling film or a cotton cloth and leave the dough to rest in a warm place for another 2 hours.
Cut the cherry tomatoes in half and arrange them on the surface of the focaccia, drizzle with extra virgin olive oil and season with salt and oregano.
Preheat the oven to 220°C (200°C Fan), then turn the oven down to 200°C (180°C Fan) and cook the focaccia for about 20 minutes.
Leave to rest and cool before cutting.
We hope Alessandra’s recipe has inspired you to try and make Apulian Focaccia at home. Once you have made your focaccia, why not enjoy it with a delightful glass of Puglian Salice Salentino or Primitivo di Manduria...
Happy baking and buon appetito!
Happy baking and buon appetito!
If we've tempted you to visit Puglia, then our Italian Travel Experts would love to hear from you on 01694 722193 and discuss your holiday requirements or click here to request a call back.
