Bari-style focaccia my way, ready in just one afternoon, that will take you back to Puglia!
First, dissolve the yeast with the sugar in 100 ml of warm water.
Add it to the flours. Also add the potatoes and another portion of warm water.
While kneading, add the remaining warm water in several stages. Add the salt, oil, and continue kneading.
Divide the dough into two parts and place them on an oiled baking sheet, make folds and let rise for 2-3 hours.
Work the dough on a baking sheet sprinkled with oil, break the cherry tomatoes, add oregano, salt, and bake in a preheated oven at the maximum temperature of your oven (I use 240 degrees for 25-30 minutes).
Italia, Puglia
| Energy (kcal) | 159.69 |
| Carbohydrates (g) | 32.03 |
| of which Sugars (g) | 2.09 |
| Fat (g) | 1.72 |
| of which Saturates (g) | 0.25 |
| Protein (g) | 5.11 |
| Fiber (g) | 1.82 |
| Sale (g) | 0.26 |
