Bari-style focaccia my way, ready in just one afternoon, that will make you feel like you're back in Puglia!
First, dissolve the yeast with the sugar in 100 ml of warm water.
Add it to the flours. Also add the potatoes and another part of warm water.
While kneading, add the remaining warm water in several additions. Add the salt, the oil and continue kneading.
Place the dough, divided in two, on an oiled baking tray, make folds and let rise for 2-3 hours.
Work our dough on a tray sprinkled with oil, break up the cherry tomatoes, add oregano, salt and bake in an oven preheated to the maximum temperature of your oven (I do it at 240 degrees for 25-30 minutes).
Italia, Puglia
| Energy (kcal) | 215.69 |
| Carbohydrates (g) | 43.28 |
| of which sugars (g) | 2.53 |
| Fat (g) | 2.36 |
| of which saturates (g) | 0.34 |
| Protein (g) | 6.89 |
| Fibre (g) | 2.43 |
| Salt (g) | 0.15 |
