Step 2 When the dough has pulled together, turn it out onto … Drizzle the surface of the focaccia with olive oil and sprinkle with dried oregano. C.F E P.IVA reg.imprese trib. 2 lb flour Let cool in pan 10 minutes. It is a simple mixture of water, yeast, flour, remilled semolina and boiled potatoes that make it incredibly soft! Recipe: Focaccia Bari - 1 medium pontiac or desiree potato - 250 g (9 oz/12/3 cups) flour or plain (all-purpose) flour, plus extra for dusting - 250 g (9 oz/2 cups) fine semolina In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 … Pour the rest of the flour and the yeast mixture into a large bowl. However, the most common topping for focaccia … Here’s an excerpt from their article. To enjoy your Bari focaccia at its best, we recommend serving it with a good Vermentino white wine. Once the dough has risen, divide into two portions and roll it out (using only your hands!) 1 tablespoon sugar This makes the focaccia unctious and rich, as well as crunchy on the edges and bottom. To keep us company and so we can spend a few hours doing something fun (and productive), Nonna Carmela gave us her very own recipe for focaccia barese. Allow to rise again, then bake for 20 minutes at 220 °C. © Copyright Laterradipuglia Srls | P.IVA 04795390758. ). Write us! More from Inspired Taste Focaccia is a type of Italian bread that uses the same dough as pizzas. Dissolve yeast in a little bit of warm water with a tablespoon of sugar. Sprinkle with salt, oil and oregan. 2 cups (500 grams) 00-type flour {substitute all-purpose if you don’t have the Italian flour} 2 large baking potatoes, peeled and quartered, boiled until fork tender, drained and cooled. Cut the tomatoes into half, squeezing them softly. 2 (generous) tablespoons of salt If you’re the same, leave it in the oven for a few more minutes. Leave to prove for 1 hour Portions: 4 480 gr of flour 00 120 gr of boiled potatoes 30 gr of olive oil 7 gr of dried yeast 20 cherry tomatoes 450g water 1 teaspoon of salt 1 teaspoon of sugar Oregano 1 medium pontiac or desiree potato. Topped with lots of cherry tomatoes, oregano, black olives and obviously extra virgin olive oil. In one baking pan, add cherry tomatoes, oil, oregano, and olives. Leave the dough to rise two hours at about 30°C until the dough has doubled its size. Spoon the focaccia dough into the pan and spread evenly. Nonna Carmela claims that the true chef's scales are his hands; that's why we tried to transform "our hands" into ‘measuring devices,’ so you can faithfully replicate her wonderful focaccia! Finally, add the salt and knead the dough vigorously until soft to the touch. And so it has been with me when searching for a go-to focaccia Barese ricetta — a good but simple recipe for focaccia. Ingredients strong flour 250 grams durum wheat flour 250 grams water 300 millilitres Tiepid sugar 10 grams salt 10 grams cherry tomatoes salt 10 grams extra virgin olive oil 30 millilitres potatoes One boiled potato It has a crisp outside and soft inside, and is perfect to serve with dinner, soups, stews, or even sliced in half and used for sandwiches. Oil a large round baking pan with olive oil. Focaccia Bari-style. Knead for 5 minutes with your hands or with a kneader. And we've been trying to make the recipe in Milan – at home, of course. Ingredients (36 cm round pizza pan or baking pan): 500 gr durum flour or fine ground semolina 350 gr water room temperature 10 gr fresh yeast 8 gr white sugar 13 gr salt 25 gr extra-virgin olive oil (EVO) Feb 7, 2016 - Explore Vanessa Haran's board "Recipes from Bari Italy and more" on Pinterest. Make … The basic ingredients of focaccia are more or less the same as those for bread. Focaccia: the Original Recipe from Genova, Chef’s Recipe: Taleggio-Stuffed Focaccia by Karen Akunowicz, Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. Focaccia Pugliese Recipe Just as Naples is the capital of Italy’s thick-rimmed wood fired pizza pies, Bari and its surrounding Pugliese towns are home to a beloved regional flatbread, focaccia. Make a dough from the flours, mashed potatoes, salt and yeast/ water mix. Knock the dough. Focaccia Barese: Nonna Carmela's Recipe. 1 cube brewer's yeast Start kneading, slowly incorporating all the flour and adding the remaining water a little at a time. Bake focaccia until surface is deep golden brown all over, 25–35 minutes. Ingredients: 2 lb flour 3 cups lukewarm water 1 cube brewer's yeast 1 tablespoon sugar 2 (generous) tablespoons of salt 1 red onion 15 cherry tomatoes Oil Salt and oregano to taste The Bari focaccia is a specialty bread with ancient origins, with peoples such as the Greeks, the Carthaginians and Phoenicians all having it as a part of their diet. Your hands or with a good Vermentino white wine another name — Ruoto focaccia! Dough vigorously until soft to the touch as the distinctive chewiness unlike pizza, it on... Hold 48 focaccia at once, baking them in just over 10 minutes divide. Oregano and capers ( and olives low speed slowly add in the tiepid water, yeast flour... Con socio unico, player/empty/article & focaccia bari style & npa=1, How to make at.!, the dough has doubled its size, 2016 - Explore Vanessa Haran 's board `` recipes from )! And some olive oil until the dough: it must be soft and even bakery product of! 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