Bari-style focaccia bread
Bakery products from Italy - Puglia
2 hours 20 minutes
translated by Italian with
Revisiting the classic focaccia Bari
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.
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.
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.
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.
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.
Bake in a preheated oven at 200 ° C for about 50 minutes.