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Bari-style focaccia bread




Type 00 wheat flour

500 grams


1 cup

Iodized salt

1 spoon

Extra virgin olive oil

to taste

Fresh brewer's yeast

1 unit

White sugar

1 teaspoon

Green olives

10 unit


to taste

Peeled tomatoes, canned

1 can

Bakery products from Italy - Puglia

Bari-style focaccia bread

Bari-style focaccia bread

vegan with gluten high in fiber high in iron high in potassium high in magnesium

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bari-style focaccia bread

Original recipe of focaccia Bari, ideal for snacks, drinks and picnic

Bari-style focaccia bread step 1

step 1

Put the flour in a bowl, along with the salt, sugar and two tablespoons of olive oil. Create a fountain at the center of the flour and the yeast sbriciolatevi.

Bari-style focaccia bread step 2

step 2

Add the hot, not boiling water a little at a time and started to knead first dissolving the yeast with your fingers and then knead the flour until you get a sticky mixture.

Bari-style focaccia bread step 3

step 3

Knead for about 5 minutes, cover the bowl with a damp cloth and let stand in a warm place eg near the radiator or under blankets for about 30 min / 1 hours

Bari-style focaccia bread step 4

step 4

Grease generously with extra virgin olive oil a baking sheet, and anoint my hands. Take the dough and roll it out with your fingers into the tray. Season with the tomatoes, salt to taste oregano, olives and olive oil

Bari-style focaccia bread step 5

step 5

Let it rise for 30 minutes in the oven at 50 ° C.

Bari-style focaccia bread step 6

step 6

The kitchen is divided into 3 phases. 1 220 ° C to place the pan in the center of the oven for 15 min 2 Move the pan in the lower part of the oven for 5 min 3Move the pan in the upper part of the oven for 5 min

Bari-style focaccia bread step 7

step 7

Let cool and enjoy your focciaccia Bari. You can keep it covered with a cloth at room temperature in a cool, dry place for up to four days.

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