Apulian flat bread

  • Focaccia pugliese


For the dough:
300 g of premium flour Molino Rossetto
200 g of manitoba flour Molino Rossetto
1 potato (150 g of peeled potato)
280 g of water
1 spoon of sugar (10 g)
12 g of salt
15 g of organic gluten-free dry brewer's yeast Molino Rossetto
35 ml of evo oil

For the brine:
45 ml of evo oil
50 ml of water
10 g of salt


  • PREMIUM FLOUR - 35,27 OZ (1 KG) -


Knead flour with the potatoes, the yeast and some water. Pour remaining salt and water. Add some oil. Pasta should be smooth and elastic. Let the dough rest for about 20 minutes. Give the shape of a ball and let it rest for about 1 hour.

Prepare the brine: all the ingredients must be emulsified with a whip. When the dough has rested,  roll it using your fingertips i polpastrelli and put it on a roasting pan. Put the brine and let it rest until the dough will have reached pan's borders.Cook at 220°C for about 25-30 minutes.

Watch again the episode of Cotto e Mangiato, here - (min 05:40).

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