The Christian tradition of fasting on Good Friday is also the tradition of the focaccia stuffed with spring onions in Fasano, a beautiful town of Apulia, where traditions are respected and followed by inhabitants and tourists.
Thus, while the processions continue through the streets of the city, the typical fragrance of this specialty spreads from all the bakeries and from all the houses: a tradition that has its roots in funeral rites for the loss of a loved one. During the mourning, there was in fact the custom of bringing to the relatives of the deceased the stuffed focaccia, a quick meal to overcome the period of passion.
The death of Jesus is also celebrated with the same rituals of family mourning, with the “ficazz chiàne pe cepodde”.
RECIPE: Apulian focaccia with onions!
Ingredients for the dough:
1kg of flour
1 and a half tablespoons of fine salt
1/2 glass of oil (about 100g)
1 glass of milk (about 200g)
1 cube of fresh yeast
2 mashed boiled potatoes
300g of hot water (in which you have dissolved the yeast in half and the potatoes in the other half)
Mix everything by hand, being careful to put the salt last, away from the yeast.
For the stuffing:
1/2 kg of onions to be cut into strips, to be poured into boiling water and cooked until they reach the boiling point. Then they are fried with oil for 20 min. Add pitted black olives and chopped tomatoes, salt and pepper and cook for other 5 minutes.
Spread a layer of dough in a pan with oil, pour the prepared onions, roll out another disc of dough to close. Then sprinkle the entire surface with oil.
Bake in a hot oven at 200 ° for about 30-40 minutes.