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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

vegan with gluten high in potassium with good fats

ready in

4 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bari-style focaccia bread

Bari-style focaccia bread

Bari-style focaccia bread step 1

step 1

Boil a potato, mash. In a glass dissolve the yeast with warm water and a teaspoon of sugar cane.

Bari-style focaccia bread step 2

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.

Bari-style focaccia bread step 3

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.

Bari-style focaccia bread step 4

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.

Bari-style focaccia bread step 5

step 5

Oil a pan and roll out the dough.

Bari-style focaccia bread step 6

step 6

Prepare a mixture with plenty of oil, oregano and a pinch of salt.

Bari-style focaccia bread step 7

step 7

Season with tomatoes cut in half and peeled, pour the mixture previously prepared sull'impasto. Let stand for 10 minutes.

Bari-style focaccia bread step 8

step 8

Bake in a preheated oven at 200 ° C for about 50 minutes.

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