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The real barese focaccia

ingredients

servings

4

Iodized salt

to taste

Black olives

2 spoons

Oregano

to taste

Cherry tomatoes

10 unit

Extra virgin olive oil

to taste

Fresh brewer's yeast

1/2 unit

Water

350 mL

Potatoes

2 unit

Type 00 wheat flour

300 grams

Semolina

200 grams

Bakery products from Italy - Puglia

The real barese focaccia

The real barese focaccia

vegan with gluten high in potassium high in phosphorus

ready in

2 hours 55 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

The real barese focaccia

The Barese focaccia has the peculiarity to be very similar to the bread and covered with tomatoes, oil, salt, oregano and some baresan olive.

The real barese focaccia step 1

step 1

Pick potatoes of the same size, cook and boil in a saucepan. When you are softened, it shrinks to cool and remove the skin. Finally crunchy with a fork.

The real barese focaccia step 2

step 2

Combine the two flours in a bowl, create a hole in the center and add the crushed potatoes and yeast.

The real barese focaccia step 3

step 3

Dissolve a teaspoon of salt in warm water and start pouring it into the center, stirring occasionally with your hands until you get a homogeneous dough.

The real barese focaccia step 4

step 4

Create a ball with the dough, cover the bowl with a clean cloth and put to rest for 2 hours.

The real barese focaccia step 5

step 5

I kiss with a little oil a round baking pan with high edges. Spread the mass once doubled in volume and cover with cherry tomatoes, oil, salt, oregano and baresian olives.

The real barese focaccia step 6

step 6

Inflate at 200C for 30/35 min. Serve warm, accompanied by a blonde beer.

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