Focaccia Pugliese

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 cups

All-Purpose Flour

2/3 cup

Semolina Flour

2 Tbsp

Instant Dry Yeast

1 Tbsp

Salt

1 Tbsp

Granulated Sugar

2/3 cup

Potatoes , boiled, mashed

2/3 cup

Water , room temperature

1/3 cup

Milk , room temperature

3 Tbsp

Extra-Virgin Olive Oil

to taste

Black Olives

Cooking Instructions

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Step 1

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 (1 Tbsp) and Potatoes (2/3 cup) .

Step 2

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

Step 3

Add in the Extra-Virgin Olive Oil (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.

Step 4

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

Step 5

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

Step 6

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.

Step 7

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

Step 8

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