Focaccia Pugliese with onions and olives

INGREDIENTS

For the focaccia dough:

• 250 g of 00 flour;
• 250 g of semolina flour;
• 300 m of water;
• 150 g of potatoes;
• Half a teaspoon of salt;
• 4 tablespoons extra virgin olive oil;
• 15 g of brewer’s yeast (fresh please);
• A teaspoon of sugar

For the filling:

• 300 g pitted black olives;
• 3-4 salted anchovies (if you like them), washed, boned and chopped;
• Capers (to taste);
• 100 g cherry tomatoes;
• 800 g of white or red onions;
• Salt, pepper and oregano to taste

STEP

1. First slice the onions and place them in a bowl full of water and leave them overnight;
2. Prepare the bread dough;
3. Take a wooden board, pour in the flour, make a hole in the center, then add the boiled and mashed potato, the yeast dissolved (in a little warm water), the sugar and the oil;
4. Start mixing with a spatula, gradually adding the warm water in which we have dissolved the salt, add enough water to obtain a dough that can be worked with your hands;
5. Knead vigorously for about ten minutes, adding a little water or flour if necessary;
6. The dough should be soft and elastic;
7. Make a loaf, place it in a bowl, cover with a cloth and leave to rise until doubled in size (about 2 hours);
8. Let’s prepare the filling;
9. Pour plenty of oil into a large enough pan, add the sliced ​​onions and cook for about 30 minutes, add the olives, capers, cherry tomatoes and, if you like, chopped anchovies;
10. Cook for another 10 minutes;
11. Take the dough and divide it into two discs, roll it out, take a round baking pan of about 26 cm, place the first disc of dough and the filling of onion, olives and cherry tomatoes and sprinkle with oregano if you like:
12. Close the focaccia with the second disc of dough, fold over the excess dough, prick the surface, pour in plenty of oil, spreading it over the entire surface of the focaccia and cook in a preheated oven at 200 degrees for approximately 40 minutes, until golden brown on the surface;
13. Bake, let cool and…. enjoy!! FABULOUS!!