Bari-style Focaccia is a delicious leavened bread typical of Puglia. Soft, nicely oily, and with that crust around it that makes your mouth water just thinking about it. It is made with boiled potatoes in the dough, which makes it very soft, and is prepared with flour, semolina, salt, yeast, and water, topped with oil, tomatoes, and Bari olives. Find out how to make it!
To start, boil a potato in a small pot of water for 25-30 minutes.
Dissolve the yeast in 100 ml of water and add the sugar; the water should be at room temperature.
In a container or the bowl of a mixer, add the all-purpose flour, add the semolina, pour in 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, preheat the oven to the highest temperature in static mode.
Spread the dough in the baking tray, pressing with your fingers.
Cut the cherry tomatoes and olives in half and distribute them on the focaccia, pressing them slightly into the dough.
Season with oil, salt, and oregano.
Bake and cook for 25-30 minutes, swapping the position of the focaccias once during cooking to ensure even baking.
Once cooked, remove from the oven and let cool.
Store the focaccia sealed in plastic wrap after baking to keep it soft for 3 days.
Oven
Small pot
Teaspoons
About 1 hour after baking, seal it perfectly in plastic wrap; this way, it will stay soft for 3 days.
Italia, Puglia
| Energy (kcal) | 199.95 |
| Carbohydrates (g) | 41.14 |
| of which Sugars (g) | 1.49 |
| Fat (g) | 1.76 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 6.51 |
| Fiber (g) | 1.98 |
| Sale (g) | 0.41 |
