Rustic artichoke and leek
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Bari-style focaccia bread
ingredients
servings
6
Extra virgin olive oil
1 coffee cup
Iodized salt
3 spoons
White sugar
4 teaspoons
Sourdough starter
150 grams
Potatoes
1 unit
Water
1 cup
Full fat milk
1 cup
Type 0 wheat flour
1000 grams
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
A recipe tasty and healthy
preparation
step 1
In a bowl, dissolve yeast in milk and nellacqua, add sugar and previously boiled and mashed potato
step 2
start adding the flour
step 3
before starting to knead vigorously, add the salt and the oil
step 4
to knead well, it will be a rather soft dough
step 5
let rise for a couple of hours, and then reshuffle and let rise again, (I usually do the day before and then cook it the next day)
step 6
roll it out on a baking sheet rather large, add right now the tomatoes cut in half, to abound with oil and let rise
step 7
when it became high bake at 200 ° C until it is colored, (in cooking if you add the oil begins to dry).
