Apulian focaccia recipe
Ingrediants
400 gr flour 1
290 ml warm water
4 gr dry brewer's yeast
4 gr of salt
a cooked potato
30 gr of olive oil
Tomatoes olives oregano

to make the Bari focaccia You can use the mixer if you want.
400 grams of type 1 or type 0 flour.
290 ml of warm water, if you have used 0 flour, 270 ml of water will suffice.
4 grams of dry yeast for bread.
knead for a minute.
Add a mashed cooked potato, 4 grams of salt, 2 tablespoons of olive oil.
Knead the Bari focaccia for 8 minutes
Put the dough on the table and create a ball, cover and let it rise for at least an hour.
now crush the focaccia in the pan, with a little olive oil below and above, the pan for the Bari focaccia is 33 cm in diameter.
you can also make 2 focaccia from Bari if you have smaller pans.
crush the focaccia, add chopped broken tomatoes, oregano, salt, olives.
let the Bari focaccia rise for an hour.
Bake at 210 ° C for 25 minutes, use the lower part of the oven.
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