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This recipe is made very special by the presence of five-grain flour (soft wheat flour, spelt, rye, barley, and oats), which gives the focaccia a rustic flavor while keeping it super light at the same time. You won't be able to do without it.
Pour the flour into a bowl or stand mixer.
Boil, peel, and mash a medium potato and add it to the flour.
Add 3/4 of the water and crumbled yeast. Knead everything for a few minutes until you obtain a homogeneous dough.
Add the remaining water with the salt dissolved in it.
Knead for 5-6 minutes and only when the dough has become smooth and compact add the oil. Work the dough until the oil is completely absorbed.
Place the dough obtained in a bowl and let it rise, covered with a cloth, until doubled in size.
Wash and halve the datterini tomatoes.
Pour the doubled dough into a well-oiled baking tray and spread it out with your hands, using a little oil if needed.
Cover the surface with datterini tomatoes, season with oil, oregano, and salt flakes.
Let the dough rest until the oven reaches the optimal temperature (about 15-20 minutes).
Bake at 220°C, static mode, for about 25 minutes (cooking time varies depending on your oven).
Remove from the oven and let it cool slightly before enjoying it.
Store in a cool place for up to 1/2 days
If the room temperature is warm, I recommend halving the amount of yeast.
Italia, Puglia
| Energy (kcal) | 288.53 |
| Carbohydrates (g) | 54.96 |
| of which sugars (g) | 2.8 |
| Fat (g) | 4.09 |
| of which saturates (g) | 0.63 |
| Protein (g) | 7.87 |
| Fibre (g) | 7.15 |
| Salt (g) | 0.48 |
