Paposcia of Vico del Gargano

How to prepare the paposcia of Vico del Gargano, a focaccia of Apulian origin with a soft dough and perfect for fillings of all kinds.

Paposcia is a specialty of the Gargano, it is a focaccia characterized by a flattened and elongated shape that recalls that of a slipper from which the product takes its name in the local dialect. Very important is the use of "crescenza", a natural leaven that allows you to obtain a soft and fragrant focaccia considered the secret ingredient of this leavened product.

Preparation of the Apulian paposcia

1. Cut the yeast into small pieces and let it dissolve in a large bowl with half the water indicated in the doses.
2. Add half the flour to the yeast dissolved in the water, mix well then add the rest of the water and flour.
3. Lastly add the oil and salt.
4. Work until the dough starts to detach from the edges of the bowl.
5. Transfer the dough to a cutting board and knead for a few more moments then cover with a cloth and let it rest for about ten minutes.
6. Knead again making three folds as you work the dough then cover and let it rest for 30 minutes before repeating the operation and letting it rest again.
7. Divide the dough into small loaves weighing approximately 280 g , form into balls and after 30 minutes place in the refrigerator for at least 24-48 hours .
8. After the rest time in the refrigerator, remove the dough from the refrigerator and leave it at room temperature for 8 hours before cooking.
9. Roll out the loaves to obtain a length of about 20-30 cm , place them on a baking tray lined with baking paper and bake in a preheated oven at maximum temperature for about twenty minutes or just enough to brown them well.
10. When cooked, remove from the oven and let it cool before filling with raw ham, shredded mozzarella, cherry tomatoes and rocket or other ingredients of your choice.

If you want to try another Apulian recipe, don't miss the recipe for chess-style peppers .

How to stuff paposcia

The typical filling of paposcia includes traditional ingredients linked to the territory , such as tomatoes, extra virgin olive oil, caciocavallo cheese, etc. However, the possibilities and flavor variations are practically endless: for example, turnip greens, cheese and sausage or parmesan flakes, rocket, raw ham and tomatoes are just some of the most requested combinations for paposcia.