The real barese focaccia
starters from Italy - Puglia
Bari-style focaccia bread
Bari-style focaccia bread
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Typical focaccia Bari soft and crunchy at the same time
preparation
step 1
Boil the potatoes, mash and let cool. Then add the flours, salt, sugar and cube of yeast previously dissolved in warm water.
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.
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.
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.
step 5
Cover and let rise for an hour. Take the tomatoes and cut them in half.
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.