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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.

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Eat the stuffed sandwich at the moment , you can also keep the pan focaccia for 1 day in a cool, dry place, however the consistency will change as the hours go by. Alternatively, you can also freeze the bread in the freezer.

History of the paposcia del Gargano

For several centuries, these panfocaccias have been well known in Puglia, especially in the Gargano area . As in the rest of the region, the bread was baked in beech wood-burning ovens, which gave it a unique aroma still appreciated today by many bakers. Since old ovens didn't have thermometers, bakers baked pieces of bread dough to check the temperature of the oven. This step was essential to ensure that the two to five kilo loaves were cooked to perfection. The ideal time to bake them was when the paposce were ready in just 4 or 5 minutes . This bread dough test technique aroused great interest and admiration.

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