Focaccia barese


gourmet
Preparation time
Difficulty
Cooking time
Servings
Lievitazione
Questa focaccia barese con pomodorini e olive sarà perfetta per un antipasto o un delizioso spuntino!
Ingredients
- Type 00 flour500 g
- Water300 ml
- Cherry tomato150 g
- Extra virgin olive oil100 g
- Black olives25 g
- Fresh yeast25 g
- Fine salt1 teaspoon
- Granulated sugar1 teaspoon
- Capers in saltto taste
- Coarse saltto taste
- Dried oreganoto taste
Procedure
0. In a large bowl, dissolve the yeast in the warm water and sugar. Add half the flour and mix well until smooth.
1. Add the remaining flour and salt and knead until smooth. Add the extra virgin olive oil and continue kneading until fully incorporated.
2. Cover the dough with a clean cloth and let it rise in a warm place for about 1-2 hours, or until doubled in size. Once risen, roll out the dough onto a baking sheet greased with extra virgin olive oil, shaping it into a focaccia.
3. Make small holes in the surface with your fingers and add the halved cherry tomatoes and black olives. Season with a drizzle of extra virgin olive oil, coarse salt, and oregano to taste.
4. Let the focaccia rest for another 30 minutes. Preheat the oven to 200°C and bake the focaccia for about 20-25 minutes, or until golden brown on top. Once cooked, remove the focaccia from the oven and let it cool slightly before slicing and serving.
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Creation date May 02, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.