Focaccia Pugliese
This is a rustic bread from the southeastern area of Puglia or Apulia in Italy.
Focaccia Pugliese is also known by the name — Ruoto di Focaccia Barese or Focaccia Wheel from Bari.
The secret to Focaccia Pugliese dough is boiled potatoes. It gives the bread a soft, springy texture plus an amazing aroma as it bakes. Please feel free to substitute the rosemary for other Italian herbs like Basil. For a spicy kick, add some crushed chilli flakes. I personally love the dusting of parmesan, but that is purely your choice to make.
Meet the Artist
Business Name: Flour Power
Artist Name: Harini Sankarnarayan
With more than 35 years of baking experience, Harini Sankarnarayan has a degree in Hotel management and exposure to commercial kitchens. Her quest for knowledge and creative mind took her on a journey through a Bachelor’s in English literature and a Master’s in Theatre. A student of Western classical music and Indian classical dance, she has worked with both the television and print media. Today, she bakes and teaches under the name ‘Flour Power’ and owes her journey to Willie Wonka and Enid Blyton.
Ingredients
- 500 gram – All purpose flour
- 2 – large potatoes peeled and quartered, boil until tender
- 1 1/2 Tablespoons – instant yeast.
- 1 1/2 teaspoon – salt (Plus get some sea salt crystals to sprinkle on top)
- 250 ml – lukewarm water (You could need more or less depending on your flour and potato)
- 2 Tablespoons – extra virgin olive oil (Plus more to drizzle on top)
- Few cherry tomatoes halved
- Few olives halves
- Springs of fresh Rosemary
- Parmesan cheese to dust
Instructions
1. Place flour in a large mixing bowl and whisk in instant yeast.
2. Add mashed or grated boiled potatoes
3. Add lukewarm water (start with ¾ the quantity and add more as required. You may need more than 250 ml depending on your flour, how much water your potato has absorbed, weather conditions etc), salt and the 2 tablespoons of olive oil and begin to knead till you get a tacky, soft dough. The dough will be tacky to touch but not overly sticky.
4. Spray a bowl with oil and place the dough in the bowl and cover with a plastic wrap and let rise until double.
5. Preheat your oven to 230C.
6. Take a 10 to 12 inch round pan and generously drizzle it with olive oil.
7. Stretch the dough evenly to fill the pan.
8. Press the tomato halves and olive halves on to the dough. Scatter the sprigs of rosemary and press down dimpling the dough.
9. Drizzle with olive oil and sprinkle some of the sea salt.
10. Bake in a hot oven for 20 to 30 minutes until golden brown.
11. Dust with grated parmesan cheese (optional). Remove from pan. Cool on a wire rack. Cut into wedges and serve.
Dip the wedges in some herb and garlic infused olive oil and enjoy.
Magazines Link
This recipe is from June 2019 issue. Find more recipes and tutorials in our June 2019 Volume 1 Issue 2
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