Puglia Focaccia
This is the signature focaccia of Puglia (Apulia) region in Italy. And everything I ate when I was there last month! Hereās my take on it (36 hour)
Ingredients
Poolish (fermented starter)
Foccacia dough
Directions
- 1
Mix water, yeast and flour into a thin dough and let it ferment overnight or up to 24 hours at room temperature, covered with plastic foil or in an airtight container.
- 2
In a bowl, combine poolish, water, new yeast and sugar, and mix till dissolved.
- 3
Add the flour and fold by hand. Add salt. You can also use an kitchenmachine for this.
- 4
After everything is combined, cover with a dish towel or plastic wrap and let it rise for 30 min. After 30 min, wet your hands, and do 1 set of strech and fold, were you carefully fold it the dough while streching it so it releases airbubbles. Repeat this 2 more times before putting it in the fridge over night or up to 24 hours.
- 5
The next morning itās time to bake. Grease an oven tray and add a piece of parchment paper. Add some more olive oil and pour over the dough. Do one set of strech and fold and cover it with plastic foil. Let it rise for 1,5 hour before poking and adding your toppings. Let it rise again for another 30 minutes after poking, and bake for 20-25 minutes at 220 C.
