Focaccia pugliese con lievito madre 
Apulian Focaccia with Sourdough Starter
With this natural starter, you can make so many things, especially pizzas and focaccias. As a big fan, I decided to try this famous recipe myself.
Apulian Focaccia with Sourdough Starter
With this natural starter, you can make so many things, especially pizzas and focaccias. As a big fan, I decided to try this famous recipe myself.
Cooking Instructions
- 1
Take the sourdough starter that has been refreshed for 4 hours and place it in the bowl of a stand mixer along with the sifted flour, mashed boiled potatoes, and honey. Gradually add the water, then the olive oil, and finally the salt.
- 2
Mix the dough until it comes together and is smooth and elastic.
- 3
Transfer the soft dough to a work surface. With oiled hands, fold the dough into thirds, then let it rest for 30 minutes covered with a glass bowl or dome.
- 4
After 30 minutes, repeat the folding process. Shape the dough into a ball, place it in an oiled bowl, cover with plastic wrap, and let it rise for at least 24 hours.
- 5
After rising, transfer the dough to a baking sheet dusted with semolina or lined with parchment paper. Stretch and spread the dough out with your hands.
- 6
Use your fingers to make the classic dimples in the dough. Top with washed cherry tomatoes, pressing them in slightly. Sprinkle with coarse salt, drizzle with extra-virgin olive oil, and add oregano.
- 7
Let the dough rise for another couple of hours, then bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes.
- 8
Enjoy!
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