Apulian focaccia: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Sourdough starter — 24% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 550 g
• Preferment weight: 216 g
• Dough weight: 889 g
• Total dough weight: 1100 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 2 pieces of 550 g, kitchen at 20 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Lievito madre: make it and let it ferment (at room temperature) (12 hours)

   • Weigh the ingredients
   • Use water at 32 °C
   • Mix the flour, water and starter until you get a smooth batter
   • Transfer to a container, covered but not airtight
2. Prepara le patate (vedi note) (30 min)
3. Weigh the ingredients and knead (30 min)

   • Use water at 24 °C
4. End of mixing, start of bulk rise (at room temperature) (3 hours)
5. Reinforcement fold 1 of 3
6. Reinforcement fold 2 of 3
7. Reinforcement fold 3 of 3
8. Divide/shape: weigh and form the pieces (5 min)

   • Use the traditional blue iron pans, already seasoned ("bruciate"). The sides are high, between 4.5 and 6 cm. Home sizes range from 28 to 32 cm in diameter, while traditional bakeries use much bigger ones, up to 40-50 cm.
   • Oil the bottom and sides of each pan generously with extra virgin olive oil.
   • Divide the dough according to your chosen format.
   • Flip the balls of dough into each pan and, with the help of a little oil, spread them out with your fingertips.
   • Add the toppings and let it rise, for the time indicated.
9. Start of proofing (at room temperature) (3 hours)
10. Ready to cook

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, without steam
   • Overall temperature: 270 °C
   • Time: 14 minutes
   • On the oven floor
2. • conventional oven, without steam
   • Overall temperature: 270 °C
   • Time: until done
   • At medium-high height, until evenly browned

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Prepare the potatoes

1. Preferably in the microwave: a suitable container, covered, with a couple of centimetres of water — 7 minutes for one potato, plus 4 more for each extra potato.
2. Alternatively, in the oven until cooked through, or in boiling water — in that case drain them and pat them well dry.
3. Let them cool completely before using them in the dough.

Toppings

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