Barese focaccia: the original recipe from Puglia
Ingredients:
FOR THE DOUGH
DURUM WHEAT FLOUR 250 gr
FLOUR 0 OR OTHER STRONG FLOUR 250 gr
WARM WATER about 350 ml
DRY BREWER’S YEAST 5 g or 12 g of
fresh brewer’s yeast DICED POTATOES 150 grams
SALE 1 teaspoon
EXTRA VIRGIN OLIVE OIL 3 tablespoons
TO FILL:
CHERRY TOMATOES SUCH AS DATTERINO OR PACHINO TOMATOES ten
SMALL GREEN OLIVES to taste
ORIGANO to taste
SALE to taste
EXTRA VIRGIN OLIVE OIL to taste
How to prepare Bari focaccia:
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