
Focaccia with cherry tomatoes
Bakery products from Italy - Puglia
Bari-style focaccia bread
Bari-style focaccia bread
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Bari-style focaccia bread
Boil a potato, mash. In a glass dissolve the yeast with warm water and a teaspoon of sugar cane.
Place 500 grams of flour on a work surface or in a bowl, add the mashed potato, the glass of water with the yeast, salt and a tablespoon of oil.
Mix and gradually add lukewarm water and remaining flour. Knead the mixture until the dough does not result compact, a bit 'sticky and without lumps.
Put the mixture into a bowl and let it rise in a warm place preferably at a heat source: fireplace or heater for about two and a half hours.
Oil a pan and roll out the dough.
Prepare a mixture with plenty of oil, oregano and a pinch of salt.
Season with tomatoes cut in half and peeled, pour the mixture previously prepared sull'impasto. Let stand for 10 minutes.
Bake in a preheated oven at 200 ° C for about 50 minutes.