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Bari’s Focaccia

150 g of Type 00 Organic Soft Wheat Flour
350 g of Re-milled Semolina
320 ml of water
50 g of olive oil (in total)
10/15 g of salt
250 g of cherry tomatoes
4 g of dry yeast
1 boiled potato
Green olives q.s.
Oregano q.s.
First boil a potato, clean it and mash it, then add the sifted flours and start mixing. Add the water and yeast a little at a time and continue kneading.
At this point, add 40 g of oil, salt and knead for about 15 minutes. When it is smooth and sticky, brush a tray with oil and place the dough on it, which you have previously separated in two, creating two well-oiled loaves.
Let it rise in the oven with the light on for a maximum of 2/3 hours. When the leavening is complete, brush the round pan in which you are going to bake the focaccia with oil, place the dough in it and spread it gently with well oiled fingertips.
Proceed by cutting the cherry tomatoes: squeeze some on the surface of the focaccia in order to give it more flavor, placing them with the round side up. Add the olives, oregano and salt, season with a little oil mixed with water and salt and leave to rest for 30 minutes. Meanwhile, heat the oven to 250° (or at maximum power).
After the resting time, bake your focaccia for 15/20 minutes, making it brown well. If it gets too dark in the first few minutes, cover it with foil.

In cooperation with Miss Mambo Kitchen

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