76

share on

Bari-style focaccia bread

ingredients

servings

12

Type 00 wheat flour

300 grams

Semolina

150 grams

Fresh brewer's yeast

25 grams

White sugar

1 teaspoon

Water

500 grams

Potatoes

150 grams

Oregano

1 spoon

Cherry tomatoes

10 unit

Black olives

20 unit

Extra virgin olive oil

4 spoons

Iodized salt

1 spoon

starters from Italy - Puglia

Bari-style focaccia bread

Bari-style focaccia bread

vegan with gluten

ready in

3 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bari-style focaccia bread

Typical focaccia Bari soft and crunchy at the same time

Bari-style focaccia bread step 1

step 1

Boil the potatoes, mash and let cool. Then add the flours, salt, sugar and cube of yeast previously dissolved in warm water.

Bari-style focaccia bread step 2

step 2

Knead slowly adding the half a liter of warm water until the mixture is not solid but rather liquid and sticky but still compact.

Bari-style focaccia bread step 3

step 3

Cover the cake with a cloth and put it to rise in a warm, dry place for about two hours, until it doubles in volume.

Bari-style focaccia bread step 4

step 4

Grease with 3 tablespoons of olive oil a baking pan about 35 cm in diameter, take the now leavened flat bread, and place them inside the oiled container, and flattened gently with your fingers.

Bari-style focaccia bread step 5

step 5

Cover and let rise for an hour. Take the tomatoes and cut them in half.

Bari-style focaccia bread step 6

step 6

After spending time resume the cake and add to the tomatoes, olives, oregano, salt and the last tablespoon of olive oil and bake at 200 for 30 minutes. Fan oven.

Loading pic