Focaccia or “pizza bianca”, white pizza.
The flat bread can be filled with the vegetable of your choice, or just with olive oil, herbs and coarse sea salt.
I tested Elisabeth Minchilli’s recipe, her Focaccia Barese. What is interesting about her recipe is that mashed potatoes are added to the dough, quite a delight.
Check her recipe below. I added extra cherry tomatoes and Indian onions.
Foccacia by Elisabeth Minchilli
- 2 tsp Active dry yeast
- 350 g all-purpose flour
- 340 ml water room temperature
- 250 g Gran Duro Semolina
- 5 g sugar
- 1 medium potato boiled
- 10 g salt
- 25 g Extra virgin oil
- 10 cherry tomatoes I added more
- 10 black olives
- coarse salt
- In a bowl, dissolve the yeast in half the water. Add the potato and mix in into the water. Then add the remaning water. Then add the remaining water, the olive oil, sugar and salt. Mix well
- Add all the flour and mix iwith your hands until smooth and elastic.
- Transfer to the counter and keep on kneading for 8 minutes.Shape the dough into a ball and place into an oiled bowl. Cover witth a cloth and let it rise for 3 hours.
- Coat a 2 cast iron pans with a generous amount of olive oil, divide the dough in 2 and spread the dough onto the pans, stretch it out to cover the pans. Cover the pans with a cling film or a cloth and let them relax for 30 minutes.
- Preheat the over at 250C. Before baking, brush the Foccacia with olive oil, smash the tomatoes with your hands and drop them with their juiceshere and there on the dough push the the black olives into the dough as well as the tomatoes. Season with oregano and salt and bake for 25 minutes. Be sure your oven is hot.