Giuseppe Lucia’s recipe for focaccia del Salento calls for a high dough, soft on the inside and crispy on the surface. It is made using biga as pre-ferment and, for the final dough, a mix of superior 00 and stone-ground type 1 flour. Before baking, the focaccia is left to rest in round baking tins. The Salento is all in the filling, which includes poor, peasant ingredients, typical of that beautiful land, such as chicory, mashed broad beans, crispy onions and, of course, extra virgin olive oil. And also winter tomatoes, which used to be hung in bunches on the arches of the masserias.
Flour Lessons: Focaccia del Salento
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