|Ingredients for The Focaccia :
30cl hot water
|Cook the potatoes in a pan of water.
Peel, weigh 140g potato.
Mash with a fork potatoes.
|Put all ingredients in the Map, a program to paste.|
|La pâte une fois terminée.|
|Remove dough from bread machine and place in a bowl, film and let rise in refrigerator about 3 hours. The dough is very sticky but it is quite normal.|
|The dough is slightly levée.Pétrir.|
Huiler un plat (type of dish here 31 about 20cm) to the pulp.
Let rise in oven at 35 °, about 30 to 40min.
|La pâte à levée, it has doubled in volume.|
|Preheat oven to 200 °
Gently spread with back of spoon tomato pulp.
Put the herbs, olives.
|Bake at 200 ° The Focaccia Pugliese about 20min|
|Once warm cut in squares and cool on a rack if the dough will moisten below.|
|The Focaccia Pugliese be eaten warm delicious… Appetizer input…It freezes well into pieces.The Focaccia Pugliese is quite time consuming but the result is worth it.
My children call it the “Foccacia's aunt” Italian focaccia I ate at my aunt's little Italy in Bari.