Focaccia barese

Cherry tomatoes & oregano

Second courses

An icon of Puglia's tradition: simple, authentic, and incredibly tasty. Focaccia barese wins you over at first bite.

  • Difficulty
    Medium
  • Preparation time
    3 hours
  • Cooking time
    25 minutes
  • Servers number
    5 persons

Ingredients

Ingredients for 5
  • Manitoba Flour
    500 g
  • Flour 0
    500 g
  • Potatoes
    100 g
  • Yeast
    16 g
  • Cherry tomatoes
    q.b
  • Olive oil
    q.b
  • Oregano
    q.b
  • Salt
    q.b
Focaccia barese image
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Preparation

Phase 1:
Preparation
Step image 1
1
Dissolve the yeast in lukewarm water in a saucepan, setting the Lhov to power 8.
Step image 2
2
Add the yeast to the flours and mix with a spoon until you obtain a smooth dough.
Step image 3
3
Boil the potatoes, then add them to the mixture with a pinch of salt and a drizzle of extra virgin olive oil.
Step image 4
4
Knead until you obtain a soft and elastic consistency.
Step image 5
5
Let the dough rest in the Lhov oven set to Proof mode for about 2 hours, until it doubles in volume.
Step image 6
6
Rinse the cherry tomatoes thoroughly, cut them and set them aside.
Step image 7
7
After rising, transfer the dough to two lightly greased aluminum pans, spread it out evenly and decorate with the cherry tomatoes.
Step image 8
8
Let it rise for another hour, then season with a drizzle of extra virgin olive oil and oregano.
Step image 9
9
Bake at 260°C (500°F) for 20-25 minutes, until golden brown.
Phase 2:
Plating
Step image 1
1
Remove from the oven and enjoy hot.

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