Bari-style Focaccia

Name: Bari-style Focaccia
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italia
Ingredients: null For the dough:; 350 g All-purpose flour; 250 g Re-milled semolina flour; 340 ml Water; 15 g Fresh brewer's yeast; 12 g Salt; 5 g Sugar; 150 g Boiled potatoes; null For the topping:; 15 ml Olive oil; 15 units Cherry tomatoes (for focaccia); to taste Olives

@le-ricette-di-angelasurano80

Category: Appetizers

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!

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

le-ricette-di-angelasurano80@le-ricette-di-angelasurano80

Ingredients

No. Servings

For the dough:
All-purpose flour350g
Re-milled semolina flour250g
Water340ml
Fresh brewer's yeast15g
Salt12g
Sugar5g
Boiled potatoes150g
For the topping:
Olive oil15ml
Cherry tomatoes (for focaccia)
Olivesto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 12
To start, boil a potato in a small pot of water for 25-30 minutes.
STEP 2 OF 12
Dissolve the yeast in 100 ml of water and add the sugar; the water should be at room temperature.
STEP 3 OF 12
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.
STEP 4 OF 12
Knead for 7-8 minutes at low speed; if kneading by hand, knead for no less than 10-12 minutes.
STEP 5 OF 12
Let the dough rise for 2-3 hours on the oven tray, previously brushed with oil.
STEP 6 OF 12
After rising, preheat the oven to the highest temperature in static mode.
STEP 7 OF 12
Spread the dough in the baking tray, pressing with your fingers.
STEP 8 OF 12
Cut the cherry tomatoes and olives in half and distribute them on the focaccia, pressing them slightly into the dough.
STEP 9 OF 12
Season with oil, salt, and oregano.
STEP 10 OF 12
Bake and cook for 25-30 minutes, swapping the position of the focaccias once during cooking to ensure even baking.
STEP 11 OF 12
Once cooked, remove from the oven and let cool.
STEP 12 OF 12
Store the focaccia sealed in plastic wrap after baking to keep it soft for 3 days.

Suggestions

Oven
Small pot
Teaspoons

General Information

Storage notes

About 1 hour after baking, seal it perfectly in plastic wrap; this way, it will stay soft for 3 days.

Origin

Italia, Puglia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
6.51g·13%
Carbohydrates
41.14g·80%
Fats
1.76g·3%
Fibers
1.98g·4%