GenPol’s Quarantine Kitchen: Giorgia’s Focaccia Pugliese

I made this last week after my mum sent me 10 kg of flour from Italy: she thought it essential that I keep eating focaccia in these extremely uncertain times. The pungent smell of the yeast sent me directly back to my grandma’s kitchen – it was my madeleine moment. Best eaten just out of the oven. And don’t hold back on the olive oil!

Giorgia xx

Focaccia recipe:

  • 500 g flour
  • 300 g of water
  • A spoonful of oil
  • 25 g brewer’s yeast
  • A large pinch (about 2 teaspoons fine salt)
  • A little sugar
  • 1 boiled potato (strained)
  • Preheat your oven to 220. Put the yeast in the slightly warm water and mix with a spoon until it dissolves. Add salt, sugar, oil and mix together (add potato if you want).
  • Add the flour slowly, until it is absorbed and the dough becomes smooth with small bubbles. Put in a ceramic bowl, cover with a tea towel and let it prove for about half an hour under two pillows or a blanket, until the dough is bubbly and entirely fills the bowl. Take an iron pan (if you have one), put plenty of oil to cover the bottom, roll out the dough with your hands by putting a little oil on the surface so it doesn’t stick to your hands.
  • Season with sliced tomatoes (or peeled, seasoned and crushed), salt, pepper, oregano or basil. Place your pan in the oven for 20/30 minutes.
  • Remove it as soon as the top is golden brown.

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