Focaccia Pugliese (Focaccia From Puglia)

Course : Appetizers
Serves: 2
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8 ounces potatoes
1 1/4 teaspoons dried yeast
1 1/2 cups warm water
3 3/4 cups durum flour
2 teaspoons salt
3 tablespoons olive oil
1 large ripe tomato -- cut into small pieces
2 teaspoons capers -- rinsed
1/2 teaspoon salt
1/2 teaspoon oregano

Preparation / Directions:

About 20 minutes before making the dough, peel the potatoes and boil them until they are tender. Drain and mash them. Use the potatoes while they are still warm. Stir the yeast into the warm water in a large mixing bowl. Add the flour, potatoes and salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover and let rise till doubled. Divide the dough in half and shape into a ball. Place each ball into a well oiled 9" round baking pan and stretch the dough towards the edges. Cover, let sit for 10 minutes and then stretch a little more. Cover again and leave until it has doubled. Preheat the oven to 400F. Dimple the dough with your finger. Sprinkle with olive oil and spread with tomatoes, capers, salt and oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks and eat at room temperature.

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