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Bari-style focaccia bread




Type 00 wheat flour

300 oz


150 oz

Fresh brewer's yeast

25 oz

White sugar

1 teaspoon


500 oz


150 oz


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


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.

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