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Quick and easy international recipes



Focaccia Pugliese

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Status Approved
NameFocaccia Pugliese
CategoryThe Bakery, European, Italian
Serves/Yieldsmakes on focaccia x 10
SourceAn old Italian cookbook, Ricettario Carli.
DifficultyModerate
Prep. Time20 min. + rising time time
Cook Time35/40 min.
Introduction
This focaccia is a traditional dish from the italian region Apulia .It's great for a picnic, in fact it's usually served at room temperature. As usual, the ingredients must be top quality, in particular the extra virgin olive oil, and the cherry tomatoes.
Ingredients
3/4 lb (12oz) all purpose flour
1/4 lb potatoes
4 Tbsp extra_virgin_olive_oil separated
1 pack dry yeast (1/4 oz)
1/2 cup lukewarm water
10 ripe cherry_tomatoes , cut in half
10 green_olives pitted
3 garlic_cloves , roughly chopped
Sea_salt
Oregano
Directions
Step: 1Wash, boil, (or better steam) the potatoes. Peel and mash with a potato ricer. Dissolve the yeast in the lukewarm water (105 degrees).
Step: 2In a large bowl combine flour, potatoes, 2 Tbsp extra virgin olive oil, the water with the yeast, and a pinch of salt. Knead dough for about 10 minutes, untill oil and water are perfectly incorporated and the dough is smooth and elastic. Cover the dough with a kitchen cloth and let sit for one hour or untill doubled in size.
Step: 3Grease a 10" pizza pan with some more oil, place the dough on the pan and press out with your hands to about 1/2 inch thick. Press the cherry tomatoes (gently with these) into the dough, same with the olives and chopped garlic. Add a generous sprinkle of oregano. Drizzle with extra virgin olive oil and bake at 400°F for 15/20 minutes. Let it cool and serve.

Time submitted: Sunday, January 15. 2006 at 18:31:23
Contributed By: guido

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Re: Focaccia pugliese (Score 1)
By Kate on Sunday, January 15, 2006 @ 19:26:27 CET
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That's it hunny...post a recipe like that when I'm on a diet!









 

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