Bari-style Focaccine are made with a very simple dough based on water, brewer's yeast, re-milled semolina, and boiled potatoes. Seasoned with plenty of cherry tomatoes, oregano, olives, and extra virgin oil, they are a genuine and beloved dish.
Boil the potato for 15 minutes.
Dissolve the yeast in the water along with the barley malt and let it rest for 5 minutes.
In a bowl, pour 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, if needed, help yourself with the other semolina.
Make a dough ball, oil a bowl, place the dough ball in it, 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 from the vegetation water with a pinch of salt.
Once risen, take pieces of dough weighing about 45-50 grams each and form balls.
Place the balls in the focaccine trays, season with cherry tomatoes, oregano, and salt, and a drizzle of EVO oil.
Cover again and let rise for 30 minutes.
Bake the Bari-style focaccine in a preheated oven for about 15 minutes at 190 degrees.
Move the focaccine to the middle-upper part of the oven and turn on the grill, letting them cook for another 3-4 minutes until golden brown.
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.
Italia, 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 |
