Focaccia Barese
Directions
- 1Add 700ml of water to a bowl.
- 2Add 25g of brewer's yeast to the water.
- 3Add a teaspoon of sugar and mix well until dissolved.
- 4Add 650g of flour 00 and 500g of semolina to the mixture.
- 5Add 250g of boiled potatoes, pressed into the mixture.
- 6Add 16g of salt and knead all the ingredients until they form a string.
- 7Pour in 80ml of Evo oil and continue kneading.
- 8Let the dough rise for an hour and a half.
- 9Cut the cherry tomatoes and season them with salt, oregano, and oil.
- 10Form rolls with the dough and roll it out on a baking sheet to a thickness of 1.5 cm.
- 11Let it rise for another 30 minutes before seasoning.
- 12Season the focaccia by breaking the tomatoes with your hands over the dough.
- 13Add green or black olives.
- 14Sprinkle with oregano powder.
- 15Bake at 250 degrees for 20 minutes.
Ingredients
- 700 ml water
- 25 g brewer's yeast
- 1 teaspoon sugar
- 650 g flour 00
- 500 g semolina
- 250 g boiled potatoes
- 16 g salt
- 80 ml Evo oil
- cherry tomatoes
- oregano
- green or black olives
Equipment
bowlwhiskpotato pressbaking sheet
Tips
- Break the tomatoes with your hands.
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