Wanting to prove absolutely true focaccia Puglia we sought directly to Carla, a co-worker originally from Puglia.
The recipe above is his, are indicated in green our changes. ... More than anything else on quantities, by loving faithfully follow his recipe.
The cake is really soft and tasty. ... In short, just as we were looking for.
Carla has also prepared in other versions, by varying the filling such as cherry tomatoes and oregano.
Ingredients
manitoba 400g flour (180g flour 120g flour manitoba 0 +)
200gr raw potatoes (potato flakes 2 Tbsp)
160ml water (140ml water)
milk 80ml (60ml milk)
2 yellow onions large (1 large yellow onion)
1 cucch.no sugar (2 cucch.ni sugar)
3 Tbsp extra virgin olive oil
Gaeta black olives (70g black olives)
1 package dry yeast
20gr salt
Slice the onions and cook them in a pan with a little oil, salt and water.
Boil the potatoes and mash with the potatoes pass.
Combine water and milk, reheat on the stove and let cool.
Sift flour with salt, add potatoes, yeast and sugar. Slowly add the milk mixture and water to last 3 tablespoons extra virgin olive oil together.
Mix well and spread the mixture into a baking dish about 30cm in diameter, previously oiled.
Let rise for about two hours.
After rising distribute le cipolle e le olive intere, bagnare con altro olio, con particolare attenzione sia ai bordi che alla superficie, salare nuovamente se necessario.
Cuocere in forno statico preriscaldato a 180°-200° per circa 35 minuti, finché non si colora.
