Focaccia Barese with Cherry Tomatoes and Green Olives
In 2010, Focaccia Barese obtained the recognition of the Focaccia Bari Consortium, an entity that started the process for the registration of focaccia di Bari in the European register of traditional specialties guaranteed (TSG). An Apulian specialty, characterized by a soft and high dough. This leavened product is a real must in the gastronomy of Bari, also known as "Fecazze" in dialect. It is a must-have product in all bakeries in Puglia, an evergreen of local street food and beyond. The success of this leavened product is certainly due to the simplicity and genuineness of the ingredients with which it is made. The authentic flavors have remained unchanged over time, keeping the focaccia a homemade product. The addition of boiled potatoes to the dough gives the focaccia a soft texture and a delicate flavor. It is perfect to enjoy at the table instead of bread, as a snack during the day, or stuffed with classic mortadella for lunch or dinner.
Ingredients:220 grams of re-milled durum wheat semolina220 grams of flour all purpose120 grams of flour320 ml of water2 medium-sized potatoes about 150/180 gramssalt50 ml of extra virgin olive oil10 grams of fresh brewer's yeast
Ingredients for the dressing
600 grams of cherry tomatoes20/22 number of Green Olives saltoregano to taste
Preparation
Combine and sift the three flours: re-milled semolina, flour and all purpose flour. From the total, we take 100 grams of flour. Prepare the yeast by putting the crumbled yeast, 100 ml of water (taken from the total) and 100 grams of flour in a bowl. Cover with cling film and let it double in volume. In the meantime, boil the potatoes in plenty of boiling water, peel them and puree them. In the planetary mixer put the yeast, the remaining flours, the remaining water and the mashed potatoes. We operate the mixer and work until we get a soft and well-strung dough. Add the extra virgin olive oil. We dust the work table with a little flour and make the first two folds like a wallet, turn the dough and repeat the operation. Form a ball and let it rise in the oven with the light off for about 2 and a half hours. After the rising time, take the dough with greased hands and roll it out in a round pan. Make holes with the knuckles of your fingers, cover with plastic wrap and let rise for another 30 minutes. Wash and peel the cherry tomatoes, cut them in half and season them with salt, extra virgin olive oil and oregano. Season our focaccia with cherry tomatoes, the Green Olives, a drizzle of extra virgin olive oil and salt. Let it rise for another 30 minutes and then bake our focaccia in the lower part of the oven at 200 degrees for 10-12 minutes. Our Focaccia Barese with Cherry Tomatoes and Green Olives is ready to be served.
In 2010, Focaccia Barese obtained the recognition of the Focaccia Bari Consortium, an entity that started the process for the registration of focaccia di Bari in the European register of traditional specialties guaranteed (TSG). An Apulian specialty, characterized by a soft and high dough. This leavened product is a real must in the gastronomy of Bari, also known as "Fecazze" in dialect. It is a must-have product in all bakeries in Puglia, an evergreen of local street food and beyond. The success of this leavened product is certainly due to the simplicity and genuineness of the ingredients with which it is made. The authentic flavors have remained unchanged over time, keeping the focaccia a homemade product. The addition of boiled potatoes to the dough gives the focaccia a soft texture and a delicate flavor. It is perfect to enjoy at the table instead of bread, as a snack during the day, or stuffed with classic mortadella for lunch or dinner.
Ingredients:
220 grams of re-milled durum wheat semolina
220 grams of flour all purpose
120 grams of flour
320 ml of water
2 medium-sized potatoes about 150/180 grams
salt
50 ml of extra virgin olive oil
10 grams of fresh brewer's yeast
Ingredients for the dressing
600 grams of cherry tomatoes
20/22 number of Green Olives
salt
oregano to taste
Preparation
Combine and sift the three flours: re-milled semolina, flour and all purpose flour. From the total, we take 100 grams of flour. Prepare the yeast by putting the crumbled yeast, 100 ml of water (taken from the total) and 100 grams of flour in a bowl. Cover with cling film and let it double in volume. In the meantime, boil the potatoes in plenty of boiling water, peel them and puree them. In the planetary mixer put the yeast, the remaining flours, the remaining water and the mashed potatoes. We operate the mixer and work until we get a soft and well-strung dough. Add the extra virgin olive oil. We dust the work table with a little flour and make the first two folds like a wallet, turn the dough and repeat the operation. Form a ball and let it rise in the oven with the light off for about 2 and a half hours. After the rising time, take the dough with greased hands and roll it out in a round pan. Make holes with the knuckles of your fingers, cover with plastic wrap and let rise for another 30 minutes. Wash and peel the cherry tomatoes, cut them in half and season them with salt, extra virgin olive oil and oregano. Season our focaccia with cherry tomatoes, the Green Olives, a drizzle of extra virgin olive oil and salt. Let it rise for another 30 minutes and then bake our focaccia in the lower part of the oven at 200 degrees for 10-12 minutes. Our Focaccia Barese with Cherry Tomatoes and Green Olives is ready to be served.
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