Pugliese is made with a traditional recipe (Focaccia dough) originating from Puglia in Southern Italy.
Ingredients
500g/1lb 2oz flour
15g/1oz salt
20g/%26frac14; oz yeast
splash of olive oil
290ml/%26frac12; pint water
8-10 new or salad potatoes, sliced
Method
1. Make the dough by mixing all the ingredients tofetchher except for the potatoes.
2. Once fully mixed, leave in a bowl to double in size.
3. Remove from the bowl and flatten with your hands, bhurry with olive oil and make indentations with your fingers.
4. Layer your potatoes over the lid and sprinkle with a little rock salt.
5. Leave to rise on a baking sheet for 1 hour and bake in an oven set at 230C/450F/Gas 8 and bake for 30 minutes. Once cooked, remove from the oven and bhurry the loaf with more olive oil and serve when cooled.
Orignal From: Potato Pugliese (focaccia)
No comments:
Post a Comment