Focaccia barese
Focaccia barese
  • Prep. time
    45 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • Flour 00 Pizza, 200 g
  • Divella remilled durum wheat semolina, 400 g
  • Piccadilly tomato, 12
  • Boiled potatoes, 150 g
  • 1 cube of brewer's yeast
  • Salt, to taste
  • Water, 350 ml
  • Evo oil, to taste
  • Olive, 10
  • Oregano, to taste
Made with
Flours and Semolina
Flour Type 00 Pizza
1Kg / 5Kg
Flours and Semolina
Remilled Durum Wheat Semolina
1Kg / 5Kg
Olive Oil and Vinegar
Extra Virgin Olive Oil
Step 1
Tip the semolina and the flour into a large bowl and mix. Dissolve the yeast in the water, add the salt, pour the mixture into the bowl and knead. Add the mashed potato, oil and knead until the dough is soft, elastic and slightly sticky. Leave to rise for 8-10 hours.
Step 2
Grease the baking tray with the extra virgin olive oil. Place the dough in the middle and press it with your fingers until it covers the entire surface of the baking tray. Let it rest for 20 minutes. Add the extra virgin olive oil, halved piccadilly tomatoes, olives, salt and oregano, and bake at 250 °C for 25 minutes. Enjoy!
Enjoy your meal!
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