Traditional Bari-style focaccia, crispy on the outside and soft on the inside, made from the meeting of durum wheat flour and soft wheat flour. Seasoned with extra virgin olive oil, cherry tomatoes, oregano and olives; a typical Apulian street food.
Sift and mix the flours.
Pour all the water into a bowl and dissolve the liquid starter in the water.
Add the flours, malt and brewer's yeast; knead.
Halfway through kneading, add the salt and continue kneading.
Slowly pour in the extra virgin olive oil and knead until you obtain a smooth dough.
Form a ball, cover and let rise at room temperature; after 45 minutes, perform a series of folds twice.
Let the dough rise at room temperature for about 2 hours, then transfer it to the refrigerator for 12 to 24 hours of maturation.
Take the dough out of the refrigerator and wait for it to return to room temperature.
Slide the dough into a 30 cm oiled tray and gently spread it with your fingertips from the center outward without compromising the rise.
Let the stretched focaccia rise for about an hour.
Preheat the oven to 240°C.
Squeeze the cherry tomatoes in half by hand to release the juice and arrange them cut-side down on the surface of the focaccia until it is covered.
Add the olives, a pinch of salt and the dried oregano.
Bowl
30 cm baking tray
Oven with grill function
Difficulty: medium. Indicative preparation time 3 hours (excluding fridge maturation time). Suitable for vegans. For a more characteristic crust, bake initially in the lower part of the oven as indicated.
Italia, Puglia
Pour the brine prepared in the center of the focaccia (30 g oil + 60 g water + half a teaspoon of salt).
Bake the tray in the lower part of the oven for about 10 minutes to encourage crust formation; then move the tray to the middle and cook for another 10 minutes, turning on the grill to brown the surface and get slightly burnt cherry tomatoes.
Remove from the oven and let cool slightly before serving.
| Energy (kcal) | 298.27 |
| Carbohydrates (g) | 63.82 |
| of which Sugars (g) | 1.65 |
| Fat (g) | 0.96 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 10.6 |
| Fiber (g) | 2.35 |
| Sale (g) | 0.75 |
