Once prepared in a wood oven and accompanied by oil and cheese, the paposcia del Gargano can also be tried at home and can also be enjoyed with vegetables and salami
The paposcia of the Gargano is one Panfocaccia typical of this area of the Puglia, legacy of a culinary tradition who considered the bread and all its derivatives of primary importance for family sustenance.
It was once simply a "spare bread"Which was done in a wood oven with all the remains of pasta used to make real bread and was seasoned with a drizzle of local olive oil and a piece of cheese. Over time it has been transformed into a typical product of the Gargano and Foggia, increasingly sought after and appreciated, with tasty fillings and with an increasingly flattened and elongated shape.
The preparation of paposcia was done, at least once, in wood oven but with the necessary precautions it is also possible to do it at home with excellent results.
Paposcia del Gargano: the traditional recipe
Ingredients
To prepare the paposcia del Gargano at home you will need: 800 g of 00 flour, 500 ml of warm water, 200 g of mother yeast (or alternatively a 25 g cube of beer yeast), extra virgin olive oil and salt.
Method
To prepare the paposcia del Gargano, the first thing to do is to dissolve the yeast in warm water in a large bowl and gradually add the flour, extra virgin olive oil and salt. The mixture – to be worked exclusively with the hands – must be very homogeneous and must easily detach from the container. When it is ready it must rest for a quarter of an hour on a surface with a little flour.
At this point, the so-called "folds" must be made, which are indispensable for giving structure to the paste for paposcia. Three must be made within an hour and a half to obtain the perfect consistency and leavening. Once the creases are finished, the dough must be divided into six loaves and balls must be formed to put in the fridge to continue the leavening.
It is a procedure that can also be done the day before the preparation of the paposcia, the important thing is to remove the pasta from the fridge eight hours before cooking.
The loaves are then worked with your hands, pulling them about 25-30 cm to give the typical elongated shape of this panfocaccia del Gargano. The cooking must take place with the oven at the maximum for about 12/15 minutes and in any case until the paposcia has taken on color.
Tradition, as mentioned, wants the paposcia to be stuffed with fresh cheese and a drizzle of oil but lends itself to any type of seasoning, from vegetables to sausages to cheeses.
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