Focaccia Pugliese

In a bowl of your electric mixer, or on your kitchen counter if your working by hands, gather All-Purpose Flour (3 cups), Semolina Flour (2/3 cup), Salt (3 tsp) and Potatoes (3.5 oz).

In a large measuring cup, add Water (2/3 cup), Milk (1/3 cup), Granulated Sugar (2 tsp). and Instant Dry Yeast (2 1/3 Tbsp). Stir and wait until bubbles start to form.

Add in the Extra-Virgin Olive Oil (3 1/3 Tbsp) then pour the wet ingredients into the dry one and mix on medium- low for 5 min or until the dough comes together and it’s not sticking on the side of the bowl. Turn it onto your kitchen counter and knead it by hands for 5-10 more minutes.

Grease a baking tray, and press the dough making sure it reaches out all the corners and edges of the tray.

Cover with a towel and let it rest in your oven (power off) for 3 hours or until doubled in size.

When ready, wash and slice some tomatoes. Lay them onto your dough, pressing them deep in, season with salt, oregano, some Black Olives (to taste), and some more olive oil.

Preheat the oven to 350 degrees F (180 degrees C).

Bake in preheated oven at 350 degrees F (180 degrees C) for about 50 min or until the dough is light and golden-brown in color and the edges are crispy.

Let it stand on your counter until completely cooled. Then cut it up into squares.