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Recipe by
Traditional Bari-style focaccia, crispy on the outside and soft on the inside, made from the meeting of durum wheat flour and soft wheat flour. Seasoned with extra virgin olive oil, cherry tomatoes, oregano and olives; a typical Apulian street food.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 16: Sift and mix the flours.
Step 2 of 16: Pour all the water into a bowl and dissolve the liquid starter in the water.
Step 3 of 16: Add the flours, malt and brewer's yeast; knead.
Step 4 of 16: Halfway through kneading, add the salt and continue kneading.
Step 5 of 16: Slowly pour in the extra virgin olive oil and knead until you obtain a smooth dough.
Step 6 of 16: Form a ball, cover and let rise at room temperature; after 45 minutes, perform a series of folds twice.
Step 7 of 16: Let the dough rise at room temperature for about 2 hours, then transfer it to the refrigerator for 12 to 24 hours of maturation.
Step 8 of 16: Take the dough out of the refrigerator and wait for it to return to room temperature.
Step 9 of 16: Slide the dough into a 30 cm oiled tray and gently spread it with your fingertips from the center outward without compromising the rise.
Step 10 of 16: Let the stretched focaccia rise for about an hour.
Step 11 of 16: Preheat the oven to 240°C.
Step 12 of 16: Squeeze the cherry tomatoes in half by hand to release the juice and arrange them cut-side down on the surface of the focaccia until it is covered.
Step 13 of 16: Add the olives, a pinch of salt and the dried oregano.
Step 14 of 16: Pour the brine prepared in the center of the focaccia (30 g oil + 60 g water + half a teaspoon of salt).
Step 15 of 16: Bake the tray in the lower part of the oven for about 10 minutes to encourage crust formation; then move the tray to the middle and cook for another 10 minutes, turning on the grill to brown the surface and get slightly burnt cherry tomatoes.
Step 16 of 16: Remove from the oven and let cool slightly before serving.
In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving299 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 3,853 kJ921 kcal | 1,289 kJ308 kcal |
| Fat | 7.8 g | 2.61 g |
| of which saturated fatty acids | 1.14 g | 0.38 g |
| Carbohydrates | 187.26 g | 62.63 g |
| of which sugars | 4.9 g | 1.64 g |
| Fibre | 6.97 g | 2.33 g |
| Protein | 31.22 g | 10.44 g |
| Salt | 2.09 g | 0.7 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
