Focaccia barese takes its name form the town of Bari where it originates. It is a kind of pizza made with potatoes, two types of flour (type 0 and semolina) and covered with cherry tomatoes and black olives.
- 150 g flour type 0
- 100 g semolina flour
- 50 g potatoes
- 7 g yeast
- 1 pinch of sugar
- 1500 ml of water
- 20 ml of extra virgin olive oil
- 150 g cherry tomatoes
- Black olives
- Boil potatoes, peel and mash them to form a puree.
- In a large bowl, put both flour type 0, semolina and the potato puree. Mix and create a hole in the centre.
- Place yeast, a pinch of sugar, warm water, olive oil and a pinch of salt.
- Knead for ten minutes making sure it is not to hard.
- Cover with a cloth and leave for 2 hours.
- Sprinkle some of olive oil in a baking pan and roll out the loaf.
- Cover with cherry tomatoes opening them with your fingers, add olives, oregano, a pinch of salt and a bit of olive oil.
- Let it rise for another 30-45 minutes.
- Bake for 20 minutes in oven at a temperature of 250 degrees.
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Mediterranean cuisine. Recipes from Puglia
Simple, quick and healthy recipes from the Mediterranean cuisine of the Puglia region of Italy. All recipes with full screen photos to guide and facilitate each stage of the preparation. Buy now and by just updating the book get new added recipes for free.