How to Make FOCACCIA PUGLIESE

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Put the water in a large bowl and add 160 g of the flour. Mix well by hand until smooth and creamy with no lumps, then add another 100 g and keep mixing.
2. Crumble the fresh yeast into the bowl.
3. Gradually add the remaining flour a little at a time, mixing as you go, for about 10 minutes until fully combined. Add half the white flour, then at least half the wholemeal flour, then the rest of the white flour and the rest of the wholemeal flour.
4. Add the 60 g of salt and mix until combined.
5. Once the dough thickens, knead by folding it over and pressing down with both hands. Transfer to a work surface and keep working it, dusting with a little flour only if needed, until it no longer breaks off.
6. Drizzle the 40 g of extra virgin olive oil over the dough and fold it in several times until fully incorporated. The dough is ready when it can be pulled without breaking.
7. Put the dough in a clean bowl, drizzle with olive oil, cover with plastic wrap and rest for 4 hours.
8. Divide the dough into 600 g balls. Shape each by tucking the dough under and twisting it quickly until smooth and round. Cover and rest for another 4 hours.
9. Preheat the oven to 250°C (480°F). Oil a pizza tray generously with olive oil.
10. Dust the work surface with flour and place one ball on it. Press with your fingertips into a circle almost the size of the tray.
11. Transfer the dough to the oiled tray and drizzle with olive oil, spreading it over the top.
12. Make indentations with your two index fingers, then press in the cherry tomatoes gently.
13. Sprinkle generously with oregano and a pinch of sea salt.
14. Bake 12 to 15 minutes, until lightly golden.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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