VIDEO

The Apulian focaccia

The focaccia is a very ancient preparation of a thin and baked bread dough in the oven, which answers to some practical needs: to have a piece of bread to use as a plate, as a container or as finger protection from juicy and hot foods.

The name comes from the Latin focus, "cooked on the fire."

Its origins seem to date back to the Phoenicians and the Carthaginians, but also in Rome it was well known (the "placenta" cited by Cato)

The history of the Apulian Focaccia is millenary and linked to the great importance of the production of high quality wheat.

It seems to be born in Altamura or in Laterza, as a variant of the famous local traditional bread.

The most widespread recipe of focaccia belongs to the eighteenth century with the

use of boiled potatoes in the mixture (to give softness) and of cut tomatoes.

Before that time, tomatoes and potatoes were not known in Europe.

ingredients

• 200 g flour 00

• 400 grams of semolina flour

• 500 g of water

• yeast

• a tablespoon of salt

• 4 tablespoons extra virgin olive oil

Preparation

Sift flour into a bowl, combine the yeast, water and salt then knead with your hands at least five minutes.

The dough should be very soft. Put it in a greased round shape baking pan adapting it with your hands.

After cover the pan with a towel, let rise for two hours.

Bake at 200 ° C for about 30 minutes.