RICETTA: FOCACCIA PUGLIESE A LUNGA LIEVITAZIONE

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried oregano

Dried herbs are often less expensive and have a longer shelf life.

cherry tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes can be more economical and still provide flavor.

Mix flour, semolina flour, and salt in a large bowl.

Dissolve yeast and sugar in warm water; let sit until frothy, about 5 minutes.

Add yeast mixture and olive oil to the flour mixture; stir until combined.

Knead the dough on a floured surface for 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1-2 hours.

Preheat the oven to 425°F (220°C).

Punch down the risen dough and transfer to a greased baking sheet.

Stretch the dough to fit the baking sheet, creating dimples with your fingers.

Top with halved cherry tomatoes, black olives, and fresh rosemary.

Drizzle with olive oil and sprinkle with sea salt.

Let the dough rest for 20 minutes while the oven heats.

Bake for 20-25 minutes until golden brown.

Remove from the oven and let cool slightly before slicing.

Cooking Techniques

Spice Level:

Allergens