Bari-style focaccia bread
starters from Italy
translated by Italian with
A soft focaccia, simple to implement but especially tasty
Place in the robot potato and crumbled yeast and processed all for 1 minute.
United here as flour, water, salt and sugar and knead at full speed for about 7 minutes, or at least until the dough will not be nice and smooth.
Let rise for about 40 minutes.
At the end of the leavening, whatever the manner in which you have mixed the cake,
brush with extra virgin olive oil a baking sheet 30 x 40 and with no small effort, roll out the dough with your hands evenly.
At this point I stuffed focaccia half in the traditional way or salt and rosemary, the other half I served with pitted black olives, cherry tomatoes and oregano.
The entire cake was topped with very little olive oil, because the cake will absorb one below the pan.
Bake for twenty minutes at 200 ° if the oven is static, 180 ° if ventilated.