Focaccia Pugliese
Ingredients: Cold water, Le 5 Stagioni Tipo 00 Flour, Le 5 Stagioni Mora Flour, Salt, Extra virgin olive oil · 55 min cook time · 620kcal · ₩15,000
Ingredients
1400g Cold water, 1.6kg Le 5 Stagioni Tipo 00 Flour, 400g Le 5 Stagioni Mora Flour, 60g Salt, 40g Extra virgin olive oil, 10g Fresh yeast, 200g Cherry tomatoes, 5g Oregano, 5g Sea salt
Instructions
1. Start with cold water in a bowl, mix in about 10% of the flour to make a pastella mixture.
2. Break up the fresh yeast and mix it into the pastella.
3. Gradually add the remaining Type 00 and whole-wheat Mora flour, mixing thoroughly to incorporate all the water.
4. Add salt and mix until incorporated and the dough becomes stringy and well-developed (incordato).
5. Pour extra virgin olive oil last to give elasticity to the dough, then knead until fully absorbed.
6. Put the dough in a bowl, drizzle with olive oil, cover with clean film, and let it rest for 4 hours at room temperature.
7. Cut the rested dough into 600g balls and roll them using your hands.
8. Cover and rest the dough balls again for 4 hours.
9. Grease a baking tray with extra virgin olive oil, flatten the dough ball gently into the tray, and press indented holes with your fingers.
10. Top with sliced cherry tomatoes, oregano, and sea salt.
11. Bake in the oven at 310 degrees Celsius (base) and 250 degrees Celsius (top) for 12 to 15 minutes until golden brown.
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