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Recipe by
Bari-style focaccia is an exquisite leavened bread, typical of Puglia. Soft, nicely oily, and with that crust around the edge that makes your mouth water just thinking about it. It is made with boiled potatoes in the dough, which make it very soft, and it is prepared with flour, semolina, salt, yeast, and water, seasoned with oil, tomatoes, and Bari olives. Discover how to make it!
Portion: the weight of the ingredients divided by 4 portions, 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 12: To begin, boil a potato in a small pot full of water for 25-30 minutes.
Step 2 of 12: Dissolve the yeast in 100 ml of water and add the sugar; the water must be at room temperature.
Step 3 of 12: In a container or in the bowl of the mixer, add the type 0 flour, add the semolina, add the dissolved yeast, add the remaining water and the potato, and start kneading.
Step 4 of 12: Knead for 7-8 minutes at low speed; if kneading by hand, knead for no less than 10-12 minutes.
Step 5 of 12: Let the dough rise for 2-3 hours on the oven tray, previously brushed with oil.
Step 6 of 12: After rising, turn on the oven in static mode at maximum temperature.
Step 7 of 12: Spread the dough in the pan, pressing with your fingers.
Step 8 of 12: Cut the cherry tomatoes and olives in half and distribute them on the focaccia, pressing them lightly into the dough.
Step 9 of 12: Season with oil, salt, and oregano.
Step 10 of 12: Bake for 25-30 minutes, swapping the position of the focaccias only once during baking to ensure even cooking.
Step 11 of 12: Once baked, remove from the oven and let cool.
Step 12 of 12: Store the focaccia wrapped tightly in plastic wrap after baking to keep it soft for 3 days.
In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving199 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,363 kJ565 kcal | 1,186 kJ283 kcal |
| Fat | 5.36 g | 2.69 g |
| of which saturated fatty acids | 0.76 g | 0.38 g |
| Carbohydrates | 113.91 g | 57.17 g |
| of which sugars | 3.35 g | 1.68 g |
| Fibre | 4.8 g | 2.41 g |
| Protein | 18.35 g | 9.21 g |
| Salt | 1.2 g | 0.6 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.
