Bari-style Focaccia / Apulian Focaccia
round baking tray (32cm/12.6in ø)
all purpose flour
reground semolina flour
(6.08 fluid oz)
potato - dry weight
extra virgin olive oil
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.
4-5 days in a Tupperware.
cheap, olives, tomato
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