The Salento focaccia recipe of Giuseppe Lucia requires a high dough, soft inside and crispy outside. You make using a biga as a pre-ferment and, for the final dough, a mix of double-zero flour and stone-milled type 1.
Before cooking it, the focaccia is left to rest in round pans. The Salento style is really all about the garnish: here we have “poor” ingredients typical of the area, like chicory and fava bean purée, crunchy onions, extra virgin olive oil and winter tomatoes, which were once hung up in bunches from arches inside farm barns. Salvatore is inspired by the culture and recipes of his grandparents, and he enriches the focaccia with another great Pugliese product: capocollo.
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