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Bari-style focaccia bread





1 cup

Sale iodato

1 spoon

Olio extravergine di oliva

to taste

Lievito di birra fresco

1 unit

Zucchero bianco

1 teaspoon

Olive verdi

10 unit


to taste

Pomodori pelati, in scatola

1 can

Farina di frumento tipo 00

500 grams

prodotti da forno da Italia - Puglia

Bari-style focaccia bread

Bari-style focaccia bread

vegano con glutine ricco in fibre ricco in ferro ricco in potassio ricco in magnesio

pronta in

1 ora 30 minuti


fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Bari-style focaccia bread

Original recipe of focaccia Bari, ideal for snacks, drinks and picnic

Foto preparazione Bari-style focaccia bread

step 1

Put the flour in a bowl, along with the salt, sugar and two tablespoons of olive oil. Create a fountain at the center of the flour and the yeast sbriciolatevi.

Foto preparazione Bari-style focaccia bread

step 2

Add the hot, not boiling water a little at a time and started to knead first dissolving the yeast with your fingers and then knead the flour until you get a sticky mixture.

Foto preparazione Bari-style focaccia bread

step 3

Knead for about 5 minutes, cover the bowl with a damp cloth and let stand in a warm place eg near the radiator or under blankets for about 30 min / 1 hours

Foto preparazione Bari-style focaccia bread

step 4

Grease generously with extra virgin olive oil a baking sheet, and anoint my hands. Take the dough and roll it out with your fingers into the tray. Season with the tomatoes, salt to taste oregano, olives and olive oil

Foto preparazione Bari-style focaccia bread

step 5

Let it rise for 30 minutes in the oven at 50 ° C.

Foto preparazione Bari-style focaccia bread

step 6

The kitchen is divided into 3 phases. 1 220 ° C to place the pan in the center of the oven for 15 min 2 Move the pan in the lower part of the oven for 5 min 3Move the pan in the upper part of the oven for 5 min

Foto preparazione Bari-style focaccia bread

step 7

Let cool and enjoy your focciaccia Bari. You can keep it covered with a cloth at room temperature in a cool, dry place for up to four days.

fabbisogno giornaliero
(per persona)

Main +

Calories 478.87 kcal n.d.

Fat 7.01 g n.d.

Carbohydrates 93.68 g n.d.

Protein 17.7 g n.d.

Fibers 14.76 g n.d.

Water 129.31 g n.d.

Ashes 7.42 g n.d.

Sugars 2.7 g n.d.

Starch 72.21 g n.d.

Minerals +

Calcium 69.72 mg n.d.

Sodium 1886.48 mg n.d.

Phosphorus 476.99 mg n.d.

Potassium 587.7 mg n.d.

Iron 5.31 mg n.d.

Magnesium 181.24 mg n.d.

Zinc 3.96 mg n.d.

Copper 0.57 mg n.d.

Manganese 5.15 mg n.d.

Selenium 77.91 mcg n.d.

Fluorine 45.59 mcg n.d.

Vitamins +

A 0.0 mcg n.d.

B1 0.77 mg n.d.

B2 0.31 mg n.d.

B3 7.34 mg n.d.

B5 1.12 mg n.d.

B6 0.59 mg n.d.

B9 0.0 mcg n.d.

B12 0.0 mcg n.d.

C 4.44 mg n.d.

E 1.94 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 6.94 mcg n.d.

Total choline (Vit. J) 45.6 mg n.d.

Lipids +

Monounsaturated 3.2 g n.d.

Polyunsaturated 1.85 g n.d.

Saturated 1.09 g n.d.

Cholesterol 0.0 mg n.d.

unsaturated 5.07 g n.d.

Amino acids +

Phenylalanine 0.89 g n.d.

Isoleucine 0.59 g n.d.

Histidine 0.47 g n.d.

Leucine 1.18 g n.d.

Lysine 0.5 g n.d.

Methionine 0.3 g n.d.

Tyrosine 0.38 g n.d.

Threonine 0.51 g n.d.

Tryptophan 0.22 g n.d.

Valine 0.74 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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