Original BARI FOCACCIA, typical from Mola di Bari, soft, easy and delicious, a great dinner idea with cherry tomatoes, olives, and oregano.
The Bari focaccia is a typical dish from Apulian cuisine very simple to prepare with a dough made from semolina flour and potatoes, it stays low and very soft and is really tasty, very fragrant, the perfect dish for dinner.
This Bari focaccia recipe was given to my mother years ago by a lady from Mola di Bari, so we are talking about an original Apulian recipe, she used to make it often when my father was still around.
Today I decided to make it for dinner and it was very well received, of course, if you don’t have semolina flour you can always use all-purpose flour or bread flour.
Join me in the kitchen today to make Bari focaccia.
Published
April 7, 2013, 18:15
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.18 oz fresh yeast
- 1 tbsp sugar
- 0.35 oz salt
- 1.35 tbsp extra virgin olive oil
- 1 potato (optional, can be omitted)
- 5.29 oz semolina flour
- 12.35 oz all-purpose flour
- dried oregano
- 1.69 cups water
- 7.05 oz cherry tomatoes
Steps
Boil a potato and let it cool, then dissolve the yeast with water and sugar.
Add the semolina flour and mix, then the all-purpose flour, the well-mashed potato, olive oil, and salt, and knead until the dough comes off the bowl.
Let the dough rest in an oiled bowl covered with plastic wrap and a cloth for about 4 hours.
After rising, grease a baking pan with plenty of oil and spread the dough, add the cherry tomatoes cut in half or quarters, olives, and oregano.
Add oil and let it rest for an hour covered with a cloth.
Preheat the oven to 392°F, bake, and then cook for about 20 minutes, it should color on the surface.
Bon appétit
If you like the recipe click on the stars at the end of the article. THANK YOU!
Original BARI FOCACCIA Recipe
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FAQ (Questions and Answers) Original BARI FOCACCIA Recipe
Can I prepare the Bari focaccia in advance?
Yes, it is also excellent prepared in advance and reheated.
Can I remove the potato from the dough?
Yes, you can remove the potato, but semolina is essential for this recipe, although if you don’t have it, all-purpose flour will do.
Can I use tomato sauce instead of cherry tomatoes?
Yes, tomato sauce can also be used if preferred.
