![The real barese focaccia The real barese focaccia](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1497527617/lmoe8ntojlkouk8toyyu.jpg)
The real barese focaccia
starters from Italy - Puglia
Bari-style focaccia bread
Bari-style focaccia bread
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Typical focaccia Bari soft and crunchy at the same time
Boil the potatoes, mash and let cool. Then add the flours, salt, sugar and cube of yeast previously dissolved in warm water.
Knead slowly adding the half a liter of warm water until the mixture is not solid but rather liquid and sticky but still compact.
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.
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.
Cover and let rise for an hour. Take the tomatoes and cut them in half.
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.