[ASMR] How to Make Italian Focaccia Pugliese at Home. Ready in 4 Hours. Full Recipe.

#focaccia #bread #pizza
Same recipe with music: • FOCACCIA BARESE . Typi...
Today, I will present you with the recipe for a typical Bari-style focaccia from the Puglia region in Italy. What makes this focaccia so special is its topping, consisting of cherry tomatoes, olives, oregano, salt, and extra virgin olive oil. There are many variations and types of dough, but I use a mixture of soft wheat flour, semolina, and boiled potatoes.
With this recipe, you can prepare a 32cm diameter focaccia in approximately 4 hours.
Ingredients:
*For the dough:*
- 150g water
- 160g medium strength Italian flour “tipo 1” (13% protein, W 280) or bread flour
- 90g semolina
- 70g boiled potatoes
- 5g fresh yeast
- 6.5g salt
- 18g extra virgin olive oil
*For the topping:*
- 280g cherry tomatoes
- 40g olives
- oregano
- salt
- extra virgin olive oil
Instructions:
*12:35 PM*
1. Pour the flours, yeast, and mashed boiled potato into the bowl of a stand mixer.
2. Gradually add water while kneading at low speed.
3. Continue kneading until the water is completely absorbed and the dough starts to form.
4. Add the salt and knead until fully incorporated.
5. Add the extra virgin olive oil and continue kneading until it is fully absorbed and the dough is soft and elastic.
6. Transfer the dough to a work surface and fold it to reinforce.
7. Let the dough rest for 15 minutes, then fold it again.
8. Place the dough in a bowl and let it rest at 26°C (about 78°F), for about 1 hour.
*2:20 PM*
9. After the second rest, shape the dough into a ball and transfer it to an oiled 32cm round baking pan. Cover with plastic wrap and let it rest at room temperature for about 1 hour.
10. Meanwhile, prepare the topping: crush the cherry tomatoes with your hands in a bowl and drizzle some olive oil over the olives.
*3:20 PM*
11. After the resting time, flatten the dough with your hands, pressing it with your fingers.
12. Add the topping to the focaccia: cherry tomatoes, olives, oregano, salt, and a drizzle of olive oil.
13. Let it rise for 1 hour. Meanwhile, preheat the oven to 250°C (about 482°F), static mode.
*4:40 PM*
14. Bake the pan with the focaccia in the preheated oven in static mode, placing the pan on the oven base.
15. Bake for about 15-20 minutes at 250°C (about 482°F) (static mode), or until the surface is golden. The baking time may vary depending on personal preferences.
16. Once baked, drizzle some extra virgin olive oil over the surface.
17. Let it cool slightly before cutting and serving the focaccia.
Enjoy your meal!
00:00 Intro
00:29 Dough preparation
02:39 Folds
04:54 Preparation for cooking
07:44 Cooking
08:18 Cutting the focaccia
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Thanks for watching!

[@SneedEmFeedEm292]

investing in this channel now

[@davefoodstories]

I recently started uploading videos to this channel, I want the growth to be organic and regular. 💪☺

[@linagreco2552]

Molto buona,la farò senz'altro!!😊

[@davefoodstories]

Grazie ☺

[@mariamb3002]

Looks great, thanks for the recipe! What kind of pan is this? Aluminium or carbon steel?

[@davefoodstories]

Hi @mariamb3002,
It's a blue steel pan. ☺💪

[@SneedEmFeedEm292]

also, why is it called focaccia Pugliese in this video, but in the video you linked without music, you said it's the same recipe but you call it focaccia "barese"? what's the difference?

[@davefoodstories]

Hi, thank you for the comment.
The "Barese" or "Pugliese" focaccia is the same thing. Brai is a city in the Puglia region of Italy, so both names are allowed. ☺

[@SneedEmFeedEm292]

@@davefoodstories very interesting. i love to learn little cultural/historical/geographic intricacies such as this through cooking. perhaps you could incorporate this into your videos. thanks!