Bari-style focaccia bread
Bakery products from Italy - Puglia
The real barese focaccia
The real barese focaccia
ready in
2 hours 55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The Barese focaccia has the peculiarity to be very similar to the bread and covered with tomatoes, oil, salt, oregano and some baresan olive.
preparation
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.
step 2
Combine the two flours in a bowl, create a hole in the center and add the crushed potatoes and yeast.
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.
step 4
Create a ball with the dough, cover the bowl with a clean cloth and put to rest for 2 hours.
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.
step 6
Inflate at 200C for 30/35 min. Serve warm, accompanied by a blonde beer.