Simplified Apulian focaccia: the recipe

Name: Simplified Apulian focaccia
Total time: 26 h 25 min
Yield: 1 piece of 875 g
Ingredients: 200 g Wheat flour; 300 g Semolina; 300 g Water; 10 g Salt; 50 g Mixed seed oil; 5.0 g Sugar; 4.5 g Yeast

A simplified version of Apulian focaccia, easier to manage at home, with a soft, flavourful crumb and crunchy edges.

The top is finished with chopped fresh tomatoes, Bari-style olives (the Termite di Bitetto variety) with the pit still in, oregano and plenty of extra virgin olive oil.

At a glance

Method: Straight dough, without autolyse
Mixing: Stand mixer

Number of pieces: 1
Weight per piece: 875 g
Dough weight: 870 g
Total dough weight: 875 g

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Ingredients

Quantities for 1 piece of 875 g, kitchen at 20 °C

Wheat flour (W280)200 g
Semolina (0, W280)300 g
Water300 g
Salt10 g (a teaspoon and a half)
Mixed seed oil50 g
Sugar5.0 g (a teaspoon)
Yeast4.5 g

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Method

Weigh the ingredients and knead (25 min)
- Use water at 23 °C
End of mixing, start of bulk rise (in the fridge) (24 hours)
Divide/shape, start proofing (at room temperature) (2 hours)
Stretch it out and put it in a well-greased pan.
Ready to cook
Dimple it with your fingers and bake.

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Preparation notes

Toppings: Thinly sliced black eggplant, tossed with an oil and parsley dressing
Tuna and thinly sliced white onions
Dried "siccagno" tomatoes and olives

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