Bari-style Focaccine

Preparation

1. STEP 1 OF 12

   Boil the potato for 15 minutes.

2. STEP 2 OF 12

   Dissolve the yeast in the water along with the barley malt and let it rest for 5 minutes.

3. STEP 3 OF 12

   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.

4. STEP 4 OF 12

   Knead for 15-20 minutes, if needed, help yourself with the other semolina.

5. STEP 5 OF 12

   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.

6. STEP 6 OF 12

   Wash the cherry tomatoes, cut them in half, and let them drain from the vegetation water with a pinch of salt.

7. STEP 7 OF 12

   Once risen, take pieces of dough weighing about 45-50 grams each and form balls.

8. STEP 8 OF 12

   Place the balls in the focaccine trays, season with cherry tomatoes, oregano, and salt, and a drizzle of EVO oil.

9. STEP 9 OF 12

   Cover again and let rise for 30 minutes.

10. STEP 10 OF 12

    Bake the Bari-style focaccine in a preheated oven for about 15 minutes at 190 degrees.

11. STEP 11 OF 12

    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.

12. STEP 12 OF 12

    Remove the focaccine from the oven and let them cool for 3-4 minutes.

General Information

Analysis

Macronutrients (100 gr)