Focaccia Pugliese

We first tasted these delicious tomato topped foccacia during our trip to Alberbello in Puglia. Enjoying them now at home brings all those happy holiday memories flooding back. 

Ingredients

serves 6

for the foccacia
125g plain flour
125g semolina, finely ground
2 tsp salt
1 medium potato, (approx 150g) peeled, boiled then mashed
2 tbsp extra-virgin olive oil
15g fresh yeast or equivalent in dry-yeast
75g cherry tomatoes, ripest sweetest possible, halved lengthways
150 ml  warm water

for the topping
Dried oregano
Sea salt 
Extra-virgin olive oil

Method
If you're using fresh yeast then break it into 50ml of warm water and leave to activate.

In a large bowl, mix together the plain flour, semolina, mashed potato  (use a ricer to guarantee no lumps!),  olive oil and salt. Pour in the yeast mixture, then gradually add the remaining water whilst stirring until you form a loose dough.

On a floured worktop knead the dough for around 5 minutes. 

Oil the large bowl and place the dough back into it, adding more oil to coat the dough. 

Cover with a cloth and leave to rise for at least 2 hours - or longer if you have the time. It can be left for 12 hours or more!

Preheat the oven to its highest temperature. 250C- 270C 

Slide the dough into a well oiled baking tray and spread the dough out with your fingers until it fills the pan. 

Push the tomatoes halves, seeds side down into the dough, spacing them as evenly as possible.

Douse the dough with plenty of olive oil then sprinkle plenty of sea salt flakes and dried oregano over it all. 

Place in the middle of the oven and bake for 15 minutes until dough is nicely browned on top. Leave for longer if required.

Cut the focaccia into six equal square and serve