Focaccia of Bitonto
Ingredients
1 kg
Le 5 Stagioni 250 flour
Le 5 Stagioni 250 flour
1 kg
Agugiaro & Figna semolina
Agugiaro & Figna semolina
2 kg
Water
Water
60 g
naturkraft pizza
naturkraft pizza
60 g
salt
salt
35 g
Oil
Oil
15 g
brewer’s yeast
brewer’s yeast
170 g
boiled potatoes
boiled potatoes
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Introduction
Let's see how to prepare the typical Focaccia of Bitonto.
Proceedings
Dough
Mix together flour and semolina.
Add naturkraft and brewer’s yeast.
Then add the mashed boiled potatoes.
Add 1 liter of water and then oil.
Start kneading the dough.
After kneading for a few minutes and before dough takes shape, add the remaining water slowly.
Rest/Puntata
Let dough rest for 15 minutes
Dividing
Divide the dough in 450g loaves
Rest
20 minutes
Spreading
Stretch it in a heavily oiled 28cm round baking pan.
Topping
Top with coppery tomato, olives, oregano, salt and extra virgin olive oil.
Leavening
Let it leaven in the baking pan for about 2/3 hours depending on room temperature.
Baking
Bake at 270° for 30 minutes
Extra Tips
You can add mortadella and spicy cheese
