{"id":5577,"date":"2013-08-26T02:38:02","date_gmt":"2013-08-26T09:38:02","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=5577"},"modified":"2013-08-26T02:38:02","modified_gmt":"2013-08-26T09:38:02","slug":"memories-of-lecce-and-a-recipe-for-focaccia-pugliese","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2013\/08\/26\/memories-of-lecce-and-a-recipe-for-focaccia-pugliese\/","title":{"rendered":"Memories of Lecce | Focaccia Pugliese Recipe"},"content":{"rendered":"

A few summers ago my visit to this city of Baroque beauty and I can still remember the taste of Focaccia Pugliese..so simple in its ingredients yet bursting with so much flavor.. surrounded by a city constructed in pale yellow stones..but a city also rich in culinary traditions from the wild herbs and beans but be sure to get a taste of the cake made  with   almond paste made by the sisters of the Monastery of San Giovanni..this is considered one of Italy\u2019s finest well worth a trip for \u2026.
\nOh well..finally go to make my Focaccia Pugliese..it is the true essence of the simplistic but delicious cooking in the South
\nFocaccia Pugliese<\/strong>
\n\"focaccia<\/a>
\n 
\n1 pound  flour
\n2 potatoes
\n4 tablespoons of olive oil
\n1 cube of yeast, melted in warm water and tablespoon of sugar
\npinch salt
\nFor the topping:<\/strong>
\n10 cherry or grape tomatoes
\n1 tablespoons of Pitted green olives
\nextra virgin olive oil
\nsmall handful of sea salt
\noregano
\n 
\nBoil potatoes, while still hot, peel and mash, set aside. Place flour on a wooden board and form a well and place in mashed  potatoes,salt, melted yeast. Blend together adding water or more flour as needed till a smooth ball of dough is formed.  Cut a cross with a knife into the top of the dough ball and cover with clean kitchen towel, set aside and let rise for 2 hours,should double in volume.
\nWhen dough is ready, oil a round pizza pan. Place dough in pan, Place small tomatoes and olives on top, press them into dough. Cover with oregano, salt to taste, drizzle of olive oil. Cook in an oven preheated to 375 degrees for 25-30 minutes. Serve hot. Great with a glass of dry red wine
\nFor more great recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
\n\"cover<\/a>
\nSee You Soon, Sept 28,29th at  in Seattle at Festa Italiana<\/strong>  www.festaseattle.com<\/a>   and at these other great places, for more info email: events1@marialiberati.com<\/a>
\nThursday, September 26th, 7 PM to 9 PM, SAVOUR Specialty Foods, 2242 NW Market St, Seattle, WA 98107, book signing and sampling,
\nSAVOUR Specialty Foods  <\/strong>http:\/\/savourspecialtyfoods.com\/<\/a>
\nFriday, September 27th, 5 PM to 7 PM, Intentional Table, 124 Madrone Lane North, Bainbridge Island, WA 98110, book signing and sampling,
\nIntentional Table  <\/strong>https:\/\/www.intentionaltable.com\/<\/a>
\nSaturday, September 28th, 11 AM to 1 PM, Culinaire The Cook’s Shop, 251 Westfield Southcenter Mall, Seattle, WA 98188, book signing,
\nCulinaire The Cook’s Shop  <\/strong>http:\/\/culinairecooks.com\/<\/a>
\nSaturday, September 28th, 6:30 PM  Quintessential Gourmet, 2001 Western Avenue, Suite 110, Seattle, WA 98121, book signing and sampling,
\nQuintessential Gourmet <\/strong> http:\/\/www.quintessentialgourmet.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A few summers ago my visit to this city of Baroque beauty and I can still remember the taste of Focaccia Pugliese..so simple in its ingredients yet bursting with so…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,11],"tags":[],"class_list":["post-5577","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/5577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=5577"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/5577\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=5577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=5577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=5577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}