Bari-style focaccine are made with a very simple dough based on water, fresh yeast, re-milled semolina and boiled potatoes. Dressed with plenty of cherry tomatoes, oregano, olives and extra virgin olive oil, they are a genuine and much-loved dish.
Boil the potato for 15 minutes.
Dissolve the fresh yeast in the water together with the barley malt and let rest for 5 minutes.
In a bowl, pour in the semolina and salt and mix; add the boiled and mashed potato, the oil and the yeast dissolved in the lukewarm water.
Knead for 15-20 minutes, adding more semolina if needed.
Form a dough ball, oil a bowl, place the dough inside and let it rise for about 2-3 hours in a warm place covered with a cotton cloth.
Wash the cherry tomatoes, cut them in half and let them drain of their juices with a pinch of salt.
Once risen, divide the dough into pieces weighing about 45-50 grams each and shape them into balls.
Place the balls on the baking trays for focaccine, top with the cherry tomatoes, oregano and salt, and a drizzle of extra virgin olive oil (EVO).
Cover again and let rise for 30 minutes.
Bake the Bari-style focaccine in a preheated oven for about 15 minutes at 190°C.
Move the focaccine to the upper-middle part of the oven and switch on the grill (broiler), cooking for another 3-4 minutes until golden.
Remove the focaccine from the oven and let them cool for 3-4 minutes.
Ideal to enjoy as an appetizer or snack, Bari-style focaccine can be served hot or at room temperature.
Italy, Puglia
| Energy (kcal) | 193.32 |
| Carbohydrates (g) | 32.5 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 4.3 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 7.37 |
| Fiber (g) | 1.64 |
| Sale (g) | 0.47 |
