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Apulian focaccia with cherry tomatoes and anchovies

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2

INGREDIENTS PER 4 PEOPLE

flour, 500 gr

yeast
, 1 cube
cherry tomatoes
, 15
extra virgin olive oil
, 5 tbsp
sugar, 1 tbsp

salt, 2 tbsp

potato, 1 large

oregano

basil



PROCEDURE

Peel a potato, cut it into small pieces and boil it in salted water. Once cooked, drain it through a sieve, let the cooking water cool and mash the potato with a masher.
As soon as the cooking water has cooled, melt inside the cube of yeast. Knead or with the electric mixer or by hand, put the flour, the baking powder, salt, sugar, 3 tablespoons of oil, the mashed potato and half a cup of cooking water: do not exaggerate with water because it must be a fairly soft dough.
Pour oil on your hands and on the bowl that will hold the dough (this step will prevent the dough from being sticky) and put the dough to rise for half an hour in a container covered with a cloth.
Pour oil on your hands and on the pan again, remove the dough and place on the baking sheet squeezing gently with your hands, season with cut cherry tomatoes, oregano, a pinch of salt, anchovies and oil. Cover again and let rise for about an hour or so.
When the second rising is done, put in a hot oven at 220 degrees for 35 minutes and enjoy!

Thanks to: Chez Monik Blog

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