Focaccia Pugliese
Ingredients: cold water, 00 flour (W330 medium protein), integrale flour (wholemeal flour), salt, extra virgin olive oil · 480 min cook time · 350kcal · ₩10,800
Ingredients
1.4kg cold water, 1.6kg 00 flour (W330 medium protein), 400g integrale flour (wholemeal flour), 60g salt, 40g extra virgin olive oil, 10g fresh yeast, 200g cherry tomatoes, 5g dry oregano, 5g sea salt
Instructions
1. Start with 1.4 kg of cold water in a bowl.
2. Add about 10% of the 00 flour to the water and mix to create a pastella (a thick batter-like consistency).
3. Gradually add the remaining 00 flour and the integrale (wholemeal) flour, incorporating it slowly into the pastella. It will take about 10 minutes to fully incorporate due to high hydration.
4. Add 10g of fresh yeast, breaking it up to ensure it mixes well throughout the dough.
5. Once most of the flour is incorporated, add 60g of salt (3% of the total flour weight).
6. Transfer the dough to a clean bench and continue mixing until it comes together and doesn't break when pulled (incordato).
7. Add 40g of extra virgin olive oil last, incorporating it into the dough to give it elasticity.
8. Place the finished dough into a bowl, drizzle with a touch more olive oil, and cover with cling film. Let it rest for 4 hours.
9. After 4 hours, the dough will have risen and show bubbles. Cut the dough into 600g balls.
10. Roll each 600g dough ball using your hands, folding the sticky dough into itself like a mozzarella ball. Place them in a pizza tray.
11. Cover the rolled dough balls and let them rest for another 4 hours until ready to stretch.
12. Oil a baking tray generously. Take a dough ball out onto a well-floured surface.
13. Gently press the dough out lightly in a circular shape. Once it's stretched enough, tap off as much excess flour as you can.
14. Transfer the stretched dough into the oiled baking tray. Drizzle a little more olive oil on top.
15. Add cherry tomatoes, dry oregano, and sea salt on top of the focaccia.
16. Bake the focaccia until golden brown and cooked through.
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