Traditional barese focaccia, crunchy outside and soft inside, obtained from a blend of durum wheat flour and soft wheat flour. Topped with extra virgin olive oil, cherry tomatoes, oregano, and olives; a typical Apulian street food.
Sift and mix the flours.
Pour all the water into a bowl and dissolve the licoli in the water.
Add the flours, malt, and brewer's yeast; knead.
Add the salt halfway through the kneading and continue to knead.
Slowly pour in the extra virgin olive oil and knead until you achieve a homogeneous dough.
Form a ball, cover, and let rise at room temperature; after 45 minutes, perform a series of folds twice.
Let the dough rise at room temperature for about 2 hours, then transfer it to the fridge for maturation from 12 to 24 hours.
Take the dough out of the fridge and wait for it to return to room temperature.
Slide the dough into an oiled 30 cm baking pan and gently stretch it with your fingertips from the center outwards without compromising the rising.
Let the stretched focaccia rise for about an hour.
Preheat the oven to 240°C.
Press the cherry tomatoes in half with your hands to release the juice and place them cut side down on the focaccia surface to cover it.
Add olives, a pinch of salt, and dried oregano.
Bowl
30 cm baking pan
Oven with grill function
Difficulty: medium. Indicative preparation 3 hours (excluding refrigeration maturation time). Suitable for vegans. For a more characteristic crust, cook initially in the lower part of the oven as indicated.
Italy, Puglia
Pour the prepared brine (30 g oil + 60 g water + half a teaspoon of salt) in the center of the focaccia.
Bake the pan in the lower part of the oven for about 10 minutes to promote crust formation; then move the pan to the center and bake for another 10 minutes, turning on the grill to color the surface and achieve slightly charred tomatoes.
Remove from the oven and let cool slightly before serving.
| Energy (kcal) | 298.27 |
| Carbohydrates (g) | 63.82 |
| of which Sugars (g) | 1.65 |
| Fat (g) | 0.96 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 10.6 |
| Fiber (g) | 2.35 |
| Sale (g) | 0.75 |
