In breve
The dish in short
- Re-milled durum wheat semolina and type 0 flour, a boiled potato, lievito madre, salt, water and olive oil.
- Topped with cherry tomatoes broken by hand and laid cut side down, Bari olives in brine, a pinch of salt, dried oregano and oil.
- The balls of dough rise uncovered for 8–12 hours, until a light skin forms and a fingertip dent springs back.
- Pressed out in a well-oiled round tin 32 cm across, topped and baked at once in the hottest oven, ideally 270 °C, for 20–25 minutes.
- Crisp on the base and edges, soft inside, about 1 cm–1.5 cm high.
Il video, Bari, Puglia
Focaccia barese
The video: Bari's soft focaccia with cherry tomatoes and olives
Bari's round focaccia of durum wheat semolina and soft wheat flour with a boiled potato in the dough, risen slowly with lievito madre and baked very hot under cherry tomatoes, olives and oregano; on Italy's list of traditional food products since 2012. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 24 min
- Cooking
- 40 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 17 steps, as in the recipe.
Altri video
