Focaccia Pugliese Receta Original

Mix the 00 flour with the water until it acquires a sticky consistency. Add the dough to a covered container and reserve in the fridge for 12-24h.

Mix the strong flour with the baker’s yeast and add to the rested dough. Next, add the EVOO and salt and let it rest in a covered container for 24h.

Take the dough out of the fridge laying it in a bed of flour. Grease the container with EVOO and re-introduce the though in the container. Let it rest at room temperature for 1h.

Preheat the oven to 250-300 degrees with fan on.

Grease a baking tray with EVOO and transfer the dough to the tray. Sprinkle with water on top to prevent the formation of a crust and let it rest for 1h in a warm environment.

Finally top your dough with your favourite ingredients, a generous amount of EVOO and salt. Highly recommended to use olives and red onion! Bake at 250-300 for 10 minutes and check if it’s golden. 15 minutes of baking in total are recommended but it highly depends on the oven.

Take out of the oven and let it cool down, be ready to lick your fingers!