The Apulian Focaccia without dough is a leavened product of Apulian origin, it is one of the culinary specialties that best represents my Puglia!
Crispy on the outside and soft on the inside, rich in taste and flavor, with lots of cherry tomatoes on the surface seasoned with Apulian extra virgin olive oil and oregano! The apotheosis of tradition, all enclosed in a "stuzz d f'cazz" (piece of focaccia).
The Apulian focaccia differs in every way from the other focaccias that we can find around Italy, from the GENOVESE FOCACCIA to the PALERMITAN SFINCIONE. In my opinion, the Apulian focaccia stands out for its simplicity and respect for the territory.
What makes it unique in its kind are the dough (with or without potatoes), crunchy at the edges and very soft inside, and the seasoning: lots of tomatoes "split in half" and distributed on the surface seasoned with extra virgin olive oil and oregano.
To this classic base, then, variations are added with onions, olives, potatoes and much more! Furthermore, to make a good Apulian focaccia, a few simple ingredients are needed: flour, re-milled semolina, boiled potatoes, yeast, extra virgin olive oil and tomatoes and oregano for seasoning.
The focaccia I'm about to tell you about is WITHOUT POTATOES AND WITHOUT DOUGH!
What does no-knead focaccia mean?
We talk about bread and focaccia or pizza without dough, that ancient manufacturing method which is based on mixing flour with water, yeast and salt and waiting for the rest, fermentation, to form gluten.
To make focaccia without kneading, in fact, all you need to do is mix all the ingredients, wait 30 minutes between one fold and another and wait for it to double; there will be no need to work the dough either by hand or even in a planetary mixer, the only work involved will be the reinforcement folds! In this way we will obtain a well-alveolated focaccia (thanks to the folds), light, fragrant and full of bubbles thanks to the high hydration.
The secret to a great Apulian focaccia lies in the use of the IRON PAN which, before being used, must be burned in the oven at maximum temperature for about 30 minutes and then greased with extra virgin olive oil; Furthermore, the tray must never be washed with water but only cleaned with absorbent paper!
RECIPE: cucinaconmegraziellaeraffaele...
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