Focaccia Pugliese online cooking class is my last live stream. In fact, I’m making many Italian and Tuscan recipes directly from the kitchen of my Cooking School and B&B in Tuscany.
Someone prefers Watching a Video
Well, as a chef, I can say that many people prefer watching a video, then stop each step and follow the procedure. Furthermore, in this way, you can easily understand the “right way” to handle an ingredient. So, watching a video means that you can notice many suggestions and tricks that you are not able to understand just reading a recipe. At which level of the oven to bake, for example, and how long. Well, often this is not written in a recipe, but watching a video you can’t forget it. So you know how much is important, right?
Some others prefer reading and print the recipe
On the other hand, some others prefer to read and print the recipes. They want to bring a paper with them, maybe near the stove, without thinking of watching too far from where they’re cooking.
- 3¾ cups durum flour or all-purpose flour (1 pound + 3 tbsp); 500 grams flour type 0
- 1½ cups + 2 Tablespoons; 400 mL warm water
- 4 oz; 100 gr potatoes (1 potato)
- 1 tsp; 4 grams active dry yeast
- 1 tsp honey
- 1 tsp salt
- 50 gr; 2 oz EVOO (and some more to grease the tray)
- 1 pound, 500gr cherry tomatoes
- Oregano (fresh or dried)
- 8-10 Olives (no bone)
- to taste capers
- Boil and mash the potatoes
- Pour the flour on the pastry board, make a well and add the mashed potatoes. Start kneading pouring 1 tbsp of water. Dissolve the yeast in the other tbsp of water and continue to knead adding the honey, the evo oil, and the salt.
- As you’ll obtain a soft and wet leaf, grease a baking tray with some evo oil and spread your dough with your hands. Flip the spread dough, and put some oil again, so there’s oil on both sides.
- Add the cherry tomatoes cut in half, the olives, the capers, and the oregano if you like it.
- In the video, I put these ingredients as decoration.
- Wait that it raises for about 2 or 3 hours (depending on the room temperature).
- Anyway, it has to duplicate to achieve the right texture.
- Bake in the oven at 392 °F (200 °C), 482 °F (250 °C) for about 25 minutes.
This Focaccia Pugliese online cooking class had great success and many views on Facebook streaming. By following the steps, you will learn how to make soft and tasty focaccia. The ingredients are the original ones and here in Italy, they are among the best you can find.
Enjoy your meal!