High and Soft Focaccia with Sicilian Caponata

Is a simple but tasty savoury leavened product, which contains the authentic flavours and traditions of Sicilian peasant cuisine. Its lively and spicy flavor is the essence of Sicily: genuineness and goodness to share with family and friends, in an atmosphere of pure conviviality. In Italy, focaccia is one of the most loved and appreciated baked goods by everyone, young and old. It is the ideal street food, an extremely versatile preparation that can be enjoyed sweet or savory, stuffed or plain. It boasts ancient origins and deep roots in our tradition. Each Italian region has its own typical version of focaccia, linked to popular tradition. The base is almost always the same: flour, water, salt and yeast. A dough similar but not identical to that of pizza, with a surface covered with air bubbles that retain the oil and the aromas of the ingredients with which it is seasoned. The variations, however, are many: in the processing, in the thickness (high and soft or low and crunchy), in the quantity of oil and in the seasonings. Focaccia is perfect for lunch, dinner, as an aperitif or to take with you for a lunch in the office or a trip out of town. Now let's see what we need to make our High and Soft Focaccia with Sicilian Caponata. Ingredients for the focaccia 600 grams of white flour 8 grams of brewer's yeast 1 teaspoon granulated sugar 120 ml of organic extra virgin olive oil 1 jar of Sicilian Caponata 1 Smoked Provolone Steps To prepare the focaccia, crumble the brewer's yeast in the bowl of the planetary mixer and add a teaspoon of granulated sugar. Mix well, then pour in the water and start the mixer. Add the sifted 00 flour, a little at a time. Add the extra virgin olive oil and salt, continuing to knead the dough until you get a smooth and well-strung consistency. Grease a bowl and place the dough on it. Cover with a cloth and let rise for about two hours, until doubled in volume. After the rising time, transfer the dough to the work surface and deflate it gently. Make three folds, cover with plastic wrap and let it rest for another 30 minutes. Take the dough, roll it out on a baking sheet greased with oil, cover again and let it rest for another 10 minutes. In the meantime, preheat the oven to 200°C. With the knuckles of your fingers, make the characteristic holes on the surface of the dough. Pour 1/2 glass of water mixed with 1/2 glass of oil and distribute it evenly over the focaccia. Add the Sicilian Caponata and slices of Smoked Provolone. Bake for about 18 minutes.