Bari-style Focaccia / Apulian Focaccia
Equipment
- pot
- fork
- bowl
- round baking tray (32cm/12.6in ø)
- glass/cup
Ingredients
- 170 g all purpose flour (6.17 oz)
- 130 g reground semolina flour (4.4 oz)
- 180 ml water (6.08 fluid oz)
- 85 g potato - dry weight (2.7 oz)
- 10 g fresh yeast (0.35 oz)
- 350 g tomatoes (12.34 oz)
- 10/15 green olives
- 1 tsp sugar
- extra virgin olive oil
- oregano
- salt
Instructions
Prepare the Dough
- Cook the potato in boiling water. Drain and mash it. Then let it cool down.
- Dissolve the yeast in some water (from the total 180 ml/6.08 fluid oz), with a scant teaspoon of sugar.
- In the bowl, combine the 2 flours with the mashed potato and the yeast mixture.
- While mixing and kneading with your hands, gradually add the remaining water.
- Finally add the salt and 1 Tbsp of olive oil, continuing to knead until all the ingredients are well absorbed and the dough is elastic. It should be soft and slightly sticky.
- Let it rise for 2 hours in a warm place.
Add Condiment and Bake
- Preheat the oven at 230° C/446° F. Oil the baking pan with 2 generous Tbsp of olive oil.
- Transfer the dough into the baking pan and stretch it out over the surface.
- Oil the surface of the dough and add the tomatoes. We suggest you break them up with your hands, for a more rustic result.
- Add the olives, some salt and some oregano.
- Bake for 30 minutes in static mode until the surface is golden brown.
Notes
Storage
4-5 days in a Tupperware.
4-5 days in a Tupperware.