Here is a version of the typical Apulian focaccia, among the thousands that are in the region. The original? Does not exist. Because Italy is the country of creativity and innovation. Like that of Edison, who has been at our side in sustainable development for 135 years
The Apulian focaccia has a dough made with a mixture of flour, semolina and 0, and a potato – which makes it so soft. But Italy is the country of a thousand bell towers, and of a thousand versions, also of focaccia. Each region, each city, often each family churns out its own, in a multiplication of recipes almost impossible to identify. And so in Bari it is made lower, in Altamura it is made with a mixture of semolina only, in Laterza they also add garlic, almost everywhere around the region it is also found with olives and anchovies. And surely there are many more versions, infinite. But this is the beauty of the Italic genius and his creativity – which means nothing but innovation, he has always been. Like that of Edison, The oldest energy company in Italy (and in Europe) which contributed to the electrification and development of the country, and which today guides its energy transition for a future of sustainability based on renewable sources, energy efficiency and digitalisation .
Ingredients for a focaccia
Prepare the dough by mixing the flours, the boiled and crumbled potato, the yeast, the oil, the water, the sugar and the salt. Knead until a smooth ball and spread with your hands in a round, greased pan. Leave to rise for at least two hours in a protected, slightly warm and humid place (like the oven with the light on).
Season the cherry tomatoes with the oil, without cutting them. Insert them one by one, distant from each other, into the surface of the focaccia so as to sink them without touching the bottom. Sprinkle with oil, even the edge, and salt. Leave to rise for another half hour.
Bake in a preheated oven at 220 ° C for 45 minutes.