Bari-style focaccine are made with a very simple dough based on water, fresh brewer's yeast, re-milled semolina and boiled potatoes. Topped with plenty of cherry tomatoes, oregano, olives and extra virgin olive oil, they are a genuine and beloved dish.
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Boil the potato for 15 minutes.
Dissolve the yeast in the water together with the barley malt and let rest for 5 minutes.
In a bowl, pour in the semolina and salt and mix, add the boiled and mashed potato, the oil and the yeast dissolved in the lukewarm water.
Knead for 15-20 minutes, using more semolina if needed.
Form a loaf, oil a bowl, place the loaf in it and let it rise for about 2-3 hours in a warm place covered with a cotton cloth.
Wash the cherry tomatoes, cut them in half and drain off their juices with a pinch of salt.
Once risen, break off pieces of dough weighing about 45-50 grams each and form balls.
Arrange the balls in the focaccine trays, season with the cherry tomatoes, oregano and salt, and a drizzle of EVO oil.
Cover again and let rise for 30 minutes.
Bake the Bari-style focaccine in a hot oven for about 15 minutes at 190 degrees.
Move the focaccine to the upper-middle part of the oven and turn on the grill, letting them cook for another 3-4 minutes until golden.
Remove the focaccine from the oven and let them cool slightly for 3-4 minutes.
Ideal to enjoy as an appetizer or snack, Bari-style focaccine can be served hot or at room temperature.
Italia, Puglia
| Energy (kcal) | 275.73 |
| Carbohydrates (g) | 58.63 |
| of which sugars (g) | 3.48 |
| Fat (g) | 0.73 |
| of which saturates (g) | 0.15 |
| Protein (g) | 8.75 |
| Fibre (g) | 2.12 |
| Salt (g) | 0.98 |
