Like most Italian foods, Paposcia del Gargano has humble origins. The Apulian focaccia, once considered a "spare bread" was prepared from leftover bread dough scraps. After having been baked in a wood-fired oven, it's topped with a drizzle of local olive oil and stuffed with a piece of cheese.
Over time, though, it evolved, taking on an increasingly flattened and elongated shape. Nowadays, it's often stuffed with different fillings, panino-style, and a signature of Gargano, the peninsula-like area in the province of Foggia that juts into the Adriatic Sea.
Once upon a time, this focaccia was prepared solely in wood-burning ovens, but it's also possible to make a delicious version at home.
Puglia-Style Focaccia
Ingredients:
5½ cups flour
2 cups water
7 oz sourdough (or alternatively a cube of 1 oz brewer's yeast)
extra-virgin olive oil
salt
Method:
Begin by dissolving the yeast in some warm water in a large bowl. Gradually add the flour, extra-virgin olive oil, and salt. Knead the mixture with your hands until it forms a smooth dough that slides easily off the sides of the bowl. Once ready, let the dough rest for 15 minutes on a flat surface.
Make the so-called "folds", which add an essential structure to the dough. Three folds must be made within an hour and a half to obtain perfect consistency and leavening. Once the folds are finished, the dough should be divided into six pieces, formed into balls, and then transferred to the fridge for further leavening.
The dough should sit in the fridge for eight hours before baking, so the prep can be done a day in advance.
Work the dough by hand, pulling each piece about 25-30 cm (10 - 12 inches) into an elongated shape. Bake in the oven for about 12-15 minutes (at the most) or until golden brown.
This type of focaccia is traditionally stuffed with fresh cheese and a drizzle of oil, but nowadays, it comes with many fillings, from vegetables to sausage to cheese.
