In short. Apulian focaccia has boiled potato in the dough — that is the whole secret, and it is what keeps it soft for a day. Topped with small tomatoes, oregano, oil and coarse salt.
Every bakery in Bari sells it by weight, cut with scissors, and people eat it walking. At home it is the same dough.
Ingredients
- 500 g of flour
- 2 medium potatoes
- 1 and a half portions of fresh brewer’s yeast
- 10 small tomatoes
- garlic, oregano, coarse salt
- extra virgin olive oil
Method
1. The potatoes. Boil them and peel them.
2. The yeast. Melt the brewer’s yeast in a cup with about a glass of tepid water, and stir in some salt.
3. The dough. Put the flour on the board and mash the potatoes into it. Add the yeast mixture, working it in with a fork in a circular movement, drawing the flour in from the sides.
4. Rising, shaping and baking. Let the dough rise, spread it in an oiled tin, press the small tomatoes into it with your fingers, and finish with oregano, coarse salt and a generous amount of oil before baking.
The potato is not optional. It holds moisture in the crumb, which is why Apulian focaccia is still good hours later while a plain flour version has gone leathery.
More on the bread and pizza page.
