Recipe: [Gennaro Contaldo] Puglia Potato Focacia

Home Cooking Recipe: [Gennaro Contaldo] Puglia Potato Focacia

Notes:

Is listening to the Chinese name a thick sense of simplicity? Yes, this is the annotation of Focacia in the Puglia region of southern Italy. The different regions of Italy differ in the practice of Focacia. It is probably sweet and salty with our moon cakes, Su-style and Cantonese style, and dumplings. The same as (?) Italy's original name is Focaccia di patate alla Pugliese, after sprinkling with basil and cherry tomatoes, the value of the face is high enough to break through the sky, is also the best eaten Focacia I have ever eaten, not one of them.

Ingredients:

Steps:

  1. Home Cooking Recipe: Steam the potatoes and knead them in a mud; add the dry yeast to warm water and mix well; take a large bowl and add the high-gluten flour, mashed potatoes and salt, pour in the yeast solution, and knead the dough.

    Steam the potatoes and knead them in a mud; add the dry yeast to warm water and mix well; take a large bowl and add the high-gluten flour, mashed potatoes and salt, pour in the yeast solution, and knead the dough.

  2. Home Cooking Recipe: Apply a proper amount of olive oil to both hands, remove the dough for 5-10 minutes until the dough is smooth; pour some olive oil into the bowl, put in the dough, cover with plastic wrap and wet towel, ferment for 1 hour to twice as large

    Apply a proper amount of olive oil to both hands, remove the dough for 5-10 minutes until the dough is smooth; pour some olive oil into the bowl, put in the dough, cover with plastic wrap and wet towel, ferment for 1 hour to twice as large

  3. Preheat the oven to 200 degrees, cut the cherry tomato into small pieces; place the dough on the baking paper, gently press it into a round cake with a thickness of about 0.5cm, poke some depression on the surface of the cake with your fingers, and put the cherry tomato on it. Sprinkle with basil leaves, oregano, black pepper and sea salt, topped with some olive oil and served in the middle of the oven for 25-30 minutes.

Tips:

* It is already a handful of bread. It takes more than two hours to count the steamed potatoes and mashed potatoes. * When you knead the noodles, you can't make the dough very soft. Remember to polish some olive oil. It’s just a little gluten. The olive oil in the fermenting bowl is added on the original side. The soft touch of the dough makes me feel so moved. * Basil leaves can spread a little more directly. Pull up


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