Focaccia with cherry tomatoes
1 recipe
Bari-style focaccia bread
ingredients
servings
4
Brown sugar
1 teaspoon
Iodized salt
2 teaspoons
Potatoes
1 unit
Fresh brewer's yeast
1 unit
Cherry tomatoes
10 unit
Water
400 oz
Peeled tomatoes, canned
4 spoons
Oregano
3 spoons
Extra virgin olive oil
6 spoons
Type 0 wheat flour
600 oz
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 
description
Bari-style focaccia bread
preparation
step 1
Boil a potato, mash. In a glass dissolve the yeast with warm water and a teaspoon of sugar cane.
step 2
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.
step 3
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.
step 4
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.
step 5
Oil a pan and roll out the dough.
step 6
Prepare a mixture with plenty of oil, oregano and a pinch of salt.
step 7
Season with tomatoes cut in half and peeled, pour the mixture previously prepared sull'impasto. Let stand for 10 minutes.
step 8
Bake in a preheated oven at 200 ° C for about 50 minutes.
