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integral Focaccia





460 grams

White sugar

1 teaspoon

Iodized salt

1 teaspoon

Wholewheat flour

650 grams


1 unit

Fresh brewer's yeast

1 unit

Cherry tomatoes

10 unit


1 teaspoon

Extra virgin olive oil

3 spoons

Bakery products from Italy - Puglia

integral Focaccia

integral Focaccia

vegan with gluten

ready in

2 hours 20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

integral Focaccia

Revisiting the classic focaccia Bari

integral Focaccia step 1

step 1

Boil a potato, peel it and crush. In a cup dissolve the yeast with one part warm water and a pinch of sugar, wait for it to create a little 'of the surface foam.

integral Focaccia step 2

step 2

On a work surface arrange the flour, the hole thus obtained add mashed potato, a glass of water with baking powder and salt and a tablespoon of oil.

integral Focaccia step 3

step 3

Start kneading and slowly add the remaining water while continuing to knead. Knead the mixture until the dough does not appears smooth and without lumps.

integral Focaccia step 4

step 4

Put the mixture into a bowl and let it rise in a warm place for about an hour until the dough has doubled in volume no. Oiling a pan of about 38 cm in diameter and pour in the mixture.

integral Focaccia step 5

step 5

Roll out the dough with a slight pressure of the fingers and season with tomatoes cut in half, oregano and the remaining oil. Let stand for 10-15 minutes.

integral Focaccia step 6

step 6

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

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