Focaccia Barese
Directions
- 1Add 700ml of water to a bowl.
- 2Add 700ml of water to a bowl.
- 3Add 700ml of water to a bowl.
- 4Add 25g of brewer's yeast to the water.
- 5Add 25g of brewer's yeast to the water.
- 6Add 25g of brewer's yeast to the water.
- 7Add a teaspoon of sugar and mix well until dissolved.
- 8Add a teaspoon of sugar and mix well until dissolved.
- 9Add a teaspoon of sugar and mix well until dissolved.
- 10Add 650g of flour 00 and 500g of semolina to the mixture.
- 11Add 650g of flour 00 and 500g of semolina to the mixture.
- 12Add 650g of flour 00 and 500g of semolina to the mixture.
- 13Add 250g of boiled potatoes, pressed into the mixture.
- 14Add 250g of boiled potatoes, pressed into the mixture.
- 15Add 250g of boiled potatoes, pressed into the mixture.
- 16Add 16g of salt and knead all the ingredients until they form a string.
- 17Add 16g of salt and knead all the ingredients until they form a string.
- 18Add 16g of salt and knead all the ingredients until they form a string.
- 19Pour in 80ml of Evo oil and continue kneading.
- 20Pour in 80ml of Evo oil and continue kneading.
- 21Pour in 80ml of Evo oil and continue kneading.
- 22Let the dough rise for an hour and a half.
- 23Let the dough rise for an hour and a half.
- 24Let the dough rise for an hour and a half.
- 25Cut the cherry tomatoes and season them with salt, oregano, and oil.
- 26Cut the cherry tomatoes and season them with salt, oregano, and oil.
- 27Cut the cherry tomatoes and season them with salt, oregano, and oil.
- 28Form rolls with the dough and roll it out on a baking sheet to a thickness of 1.5 cm.
- 29Form rolls with the dough and roll it out on a baking sheet to a thickness of 1.5 cm.
- 30Form rolls with the dough and roll it out on a baking sheet to a thickness of 1.5 cm.
- 31Let it rise for another 30 minutes before seasoning.
- 32Let it rise for another 30 minutes before seasoning.
- 33Let it rise for another 30 minutes before seasoning.
- 34Season the focaccia by breaking the tomatoes with your hands over the dough.
- 35Season the focaccia by breaking the tomatoes with your hands over the dough.
- 36Season the focaccia by breaking the tomatoes with your hands over the dough.
- 37Add green or black olives.
- 38Add green or black olives.
- 39Add green or black olives.
- 40Sprinkle with oregano powder.
- 41Sprinkle with oregano powder.
- 42Sprinkle with oregano powder.
- 43Bake at 250 degrees for 20 minutes.
- 44Bake at 250 degrees for 20 minutes.
- 45Bake at 250 degrees for 20 minutes.
Ingredients
- 700 ml water
- 700 ml water
- 700 ml water
- 25 g brewer's yeast
- 25 g brewer's yeast
- 25 g brewer's yeast
- 1 teaspoon sugar
- 1 teaspoon sugar
- 1 teaspoon sugar
- 650 g flour 00
- 650 g flour 00
- 650 g flour 00
- 500 g semolina
- 500 g semolina
- 500 g semolina
- 250 g boiled potatoes
- 250 g boiled potatoes
- 250 g boiled potatoes
- 16 g salt
- 16 g salt
- 16 g salt
- 80 ml Evo oil
- 80 ml Evo oil
- 80 ml Evo oil
- cherry tomatoes
- cherry tomatoes
- cherry tomatoes
- oregano
- oregano
- oregano
- green or black olives
- green or black olives
- green or black olives
Equipment
bowlwhiskpotato pressbaking sheet
Tips
- Break the tomatoes with your hands.