Sometimes...we come back.....

12:15

I'm back.... I wasn't still in holiday but still lots of thing to do! I've been working on the magazine a lot recently.... for a surprise for you all!!! I will tell you all about soon!!!
Since I had no much time to cook recently, Today I want to propose you one of my recipes that have been published on the first issue of Open Kitchen.
It's a great focaccia!!!

FOCACCIA PUGLIESE

ingredients:
250 gr strong flour
100 gr semolina flour
280 gr water
15 gr fresh yeast
4 tbs extra virgin olive oil
1 boiled potato
cherry tomatoes
oregano
granulated salt

Mash the potato with a fork or with a potato masher and add it to the flours previously sieved. Make a well and crumble the yeast in the centre. Dissolve the yeast adding the water little by little. Add the salt and oil at the end.

Knead until you get a smooth and soft dough. It will take some time because it’s quite sticky. Put the dough in a bowl, cover with cling film and let raise until doubled in size, approximately 2 hours.

Then grease a baking tray with a drizzle of oil and pour the dough, level it with your hands.Cover the focaccia with halved cherry tomatoes, sprinkle with oregano and salt, add a drizzle of olive oil. Let rest for 30 minutes.Bake in a warm oven at 220º for 20 minutes until golden brown.