Bari-style focaccia bread
30 recipes
nino Focaccia
ingredients
servings
4
Potatoes
1 unit
Water
450 oz
Type 00 wheat flour
600 oz
Fresh brewer's yeast
25 oz
Iodized salt
1 teaspoon
White sugar
1 teaspoon
Black olives
30 oz
Cherry tomatoes
10 unit
Coarse salt
to taste
Fresh rosemary
1 sprig
Oregano
to taste
Extra virgin olive oil
to taste
starters from Italy
nino Focaccia
nino Focaccia
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soft focaccia, simple to implement but especially tasty
preparation
step 1
Place in the robot potato and crumbled yeast and processed all for 1 minute.
step 2
United here as flour, water, salt and sugar and knead at full speed for about 7 minutes, or at least until the dough will not be nice and smooth.
step 3
Let rise for about 40 minutes.
step 4
At the end of the leavening, whatever the manner in which you have mixed the cake,
step 5
brush with extra virgin olive oil a baking sheet 30 x 40 and with no small effort, roll out the dough with your hands evenly.
step 6
At this point I stuffed focaccia half in the traditional way or salt and rosemary, the other half I served with pitted black olives, cherry tomatoes and oregano.
step 7
The entire cake was topped with very little olive oil, because the cake will absorb one below the pan.
step 8
Bake for twenty minutes at 200 ° if the oven is static, 180 ° if ventilated.
