Bari-style focaccia bread
Bakery products from Italy - Puglia
integral Focaccia
integral Focaccia
ready in
2 hours 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Revisiting the classic focaccia Bari
preparation
step 1
Boil a potato, peel it and crush. In a cup dissolve the yeast with one part warm water and a pinch of sugar, wait for it to create a little 'of the surface foam.
step 2
On a work surface arrange the flour, the hole thus obtained add mashed potato, a glass of water with baking powder and salt and a tablespoon of oil.
step 3
Start kneading and slowly add the remaining water while continuing to knead. Knead the mixture until the dough does not appears smooth and without lumps.
step 4
Put the mixture into a bowl and let it rise in a warm place for about an hour until the dough has doubled in volume no. Oiling a pan of about 38 cm in diameter and pour in the mixture.
step 5
Roll out the dough with a slight pressure of the fingers and season with tomatoes cut in half, oregano and the remaining oil. Let stand for 10-15 minutes.
step 6
Bake in a preheated oven at 200 ° C for about 50 minutes.