{"id":4207,"date":"2013-04-08T12:13:02","date_gmt":"2013-04-08T12:13:02","guid":{"rendered":"http:\/\/gingerforbreakfast.it\/blog\/?p=4207"},"modified":"2018-04-14T11:03:27","modified_gmt":"2018-04-14T09:03:27","slug":"ode-to-the-south-or-rather-puglia-focaccia-bread","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/en\/ode-to-the-south-or-rather-puglia-focaccia-bread\/","title":{"rendered":"ODE TO THE SOUTH or rather PUGLIA FOCACCIA BREAD"},"content":{"rendered":"
From Puglia a beautiful classic made with simple and smelling ingredients. Get ready to kneed with joy, today is Puglia focaccia bread time!<\/p>\n
.<\/span><\/p>\n
INGREDIENTS<\/strong><\/p>\n
800 of flour<\/p>\n
1 small cube of brewer’s yeast<\/p>\n
2 tsp of fine salt<\/p>\n
1 boiled potato<\/p>\n
half a litre of tepid water<\/p>\n
1 onion<\/p>\n
one handful of cherry tomatoes<\/p>\n
one handful of black olives<\/p>\n
coarse salt<\/p>\n
evo oil<\/p>\n
dry oregano<\/p>\n
METHOD<\/strong><\/p>\n
Put in a big bowl flour, fine salt, cold and mashed potato and start kneeding adding a bit of tepid water. Mix the ingredients and add the yeast melted in the remaining water. Kneed well. The compound has to be quite sticky.<\/p>\n
Make it raise in the covered bowl for 1 hour and the half until the volume is the double than before and you will see some bubbles on the surface.<\/p>\n
Pour the compound in a big baking pan (12 inches diameter or more) well oiled and covered with thin slices of onion. Level the surface with wet hands, then add some more oil on the surface. Make some small holes and put inside tomatoes cut in half, black olives and the rest of thin onion slices. Finish with few coarse salt, evo oil and oregano.<\/p>\n
Bake at 390\u00b0F for about 1 hour and 15 \/ 1 hour and 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"