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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!
To begin, boil a potato in a small pot full of water for 25-30 minutes.
Dissolve the yeast in 100 ml of water and add the sugar; the water must be at room temperature.
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.
Knead for 7-8 minutes at low speed; if kneading by hand, knead for no less than 10-12 minutes.
Let the dough rise for 2-3 hours on the oven tray, previously brushed with oil.
After rising, turn on the oven in static mode at maximum temperature.
Spread the dough in the pan, pressing with your fingers.
Cut the cherry tomatoes and olives in half and distribute them on the focaccia, pressing them lightly into the dough.
Season with oil, salt, and oregano.
Bake for 25-30 minutes, swapping the position of the focaccias only once during baking to ensure even cooking.
Once baked, remove from the oven and let cool.
Store the focaccia wrapped tightly in plastic wrap after baking to keep it soft for 3 days.
Oven
Small saucepan
Teaspoons
About 1 hour after baking, wrap it tightly in plastic wrap; this way it will stay soft for 3 days.
Italia, Puglia
| Energy (kcal) | 283.45 |
| Carbohydrates (g) | 57.18 |
| of which sugars (g) | 1.69 |
| Fat (g) | 2.69 |
| of which saturates (g) | 0.38 |
| Protein (g) | 9.22 |
| Fibre (g) | 2.4 |
| Salt (g) | 0.59 |
