Focaccia Barese

Here is the recipe I use to make the famous focaccia Barese, soft, high, well seasoned and with cherry tomatoes and olives.

See also: Choccolate Salami         

See also: Stuffed Meat Courgette  

Ingredients:

• Flour 0 200g
• Semolina flour 200g
• Manitoba flour 100g
• Boiled potatoes 120g
• Water 310ml
• Salt 10g
• Evo oil 12ml
• Brewer's yeast 7g (half a sachet)
• For the filling
• 10 cherry tomatoes
• Evo oil 5ml
• Olives n°10/15

Method:

Dissolve 7g of dehydrated brewer's yeast in 100ml of water in a bowl, add 100g of manitoba flour which will make our focaccia soft and mix well with a whisk, cover with a damp cloth and leave to rest for at least an hour.

Peel and boil 120g of potatoes and mash them in another bowl with 200ml of water, the two flours, 200g of semolina and 200g of 0 flour and 10g of salt, mix them all together and add them to the previously prepared yeast.

Mix vigorously and add 12ml of olive oil, transfer to a clean and lightly floured surface and fold the dough a couple of times, it must be well bound and soft, round it off and create a ball of dough, place it in a floured bowl to rise for at least 3 hours covered with film or damp cloth.

Cooking:

Bake in a static oven at 220° for about 12 to 15 minutes.

Normally the Bari focaccia is round so I recommend using a 26/28 cake tin or if you don't have one you can use a square tin.