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Bari-style focaccine are made with a very simple dough based on water, fresh brewer's yeast, re-milled semolina and boiled potatoes. Topped with plenty of cherry tomatoes, oregano, olives and extra virgin olive oil, they are a genuine and beloved dish.
Boil the potato for 15 minutes.
Dissolve the yeast in the water together with the barley malt and let rest for 5 minutes.
In a bowl, pour in the semolina and salt and mix, add the boiled and mashed potato, the oil and the yeast dissolved in the lukewarm water.
Knead for 15-20 minutes, using more semolina if needed.
Form a loaf, oil a bowl, place the loaf in it and let it rise for about 2-3 hours in a warm place covered with a cotton cloth.
Wash the cherry tomatoes, cut them in half and drain off their juices with a pinch of salt.
Once risen, break off pieces of dough weighing about 45-50 grams each and form balls.
Arrange the balls in the focaccine trays, season with the cherry tomatoes, oregano and salt, and a drizzle of EVO oil.
Cover again and let rise for 30 minutes.
Bake the Bari-style focaccine in a hot oven for about 15 minutes at 190 degrees.
Move the focaccine to the upper-middle part of the oven and turn on the grill, letting them cook for another 3-4 minutes until golden.
Remove the focaccine from the oven and let them cool slightly for 3-4 minutes.
Ideal to enjoy as an appetizer or snack, Bari-style focaccine can be served hot or at room temperature.
Italia, Puglia
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
| Energy (kcal) | 252.45 |
| Carbohydrates (g) | 39.5 |
| of which sugars (g) | 2.76 |
| Fat (g) | 5.8 |
| of which saturates (g) | 1.13 |
| Protein (g) | 10.67 |
| Fibre (g) | 1.44 |
| Salt (g) | 0.59 |
