Bari-style focaccine are made with a very simple dough based on water, brewer's yeast, re-milled semolina and boiled potatoes. Topped with lots of cherry tomatoes, oregano, olives and extra virgin olive oil, they are a genuine and beloved dish.
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, then add the boiled and mashed potato, the oil and the yeast dissolved in the lukewarm water.
Knead for 15-20 minutes, helping yourself with the other semolina if needed.
Form a dough ball, oil a bowl, place the dough ball in it and let rise for about 2-3 hours in a warm place covered with a cotton cloth.
Wash the cherry tomatoes, cut them in half and let them drain of their juices with a pinch of salt.
Once risen, break off pieces of dough weighing about 45-50 grams each and shape them into balls.
Arrange the balls in the focaccine trays, season with cherry tomatoes, oregano and salt, and a drizzle of extra virgin olive oil.
Cover again and let rise for 30 minutes.
Bake the Bari-style focaccine in a preheated oven for about 15 minutes at 190 degrees.
Move the focaccine to the middle-upper 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 for 3-4 minutes.
Ideal to enjoy as an appetizer or as a 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 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.98 |
