Bari-style focaccia bread
2 recipes
Bari-style focaccia bread
ingredients
servings
6
Extra virgin olive oil
50 grams
Iodized salt
13 grams
White sugar
5 grams
Fresh brewer's yeast
13 grams
Water
350 grams
Type 0 flour bread
200 grams
Remilled durum wheat flour
300 grams
Cherry tomatoes
200 grams
Garlic
1 wedge
Black olives
2 spoons
Oregano
to taste
Bakery products from Italy - Puglia
Bari-style focaccia bread
Bari-style focaccia bread
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Easy focaccia of Puglia.
preparation
step 1
For convenience I use the mixer but you can knead by hand.
step 2
Put the flour in a bowl and add the yeast dissolved in 50 ml of water.
step 3
Operate at minimum speed until you get to 1 with kneader mixer.
step 4
Add the water little by little taking care to wait for the previous dose it has been absorbed by the flour.
step 5
Once paid 3/4 of water add salt and continue to knead.
step 6
Add the remaining water and work up to obtain a homogeneous mixture.
step 7
Complete with a little extra virgin olive oil adding a time making it absorb completely.
step 8
Transfer the dough in a lightly damp bowl and cover with plastic wrap to allow to rise in the oven with light on for 2/3 hour.
step 9
Meanwhile, in a bowl season the cherry tomatoes cut in half with oregano, salt and oil.
step 10
Grease a baking pan with the oil, place the dough and Arrange above the seasoned tomatoes.
step 11
Again add a little oil and bake in preheated conventional oven at 220 degrees for about 30 min.
step 12
When the cake is golden, remove from oven and enjoy it to the desired temperature.
