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Bari-style focaccia bread

Bari-style focaccia bread

Bari-style focaccia bread

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Ingredients for Bari-style focaccia bread

500 g of flour
400 g of new potatoes
1 nut of fresh brewer's yeast
12 cherry tomatoes
4-5 tablespoons of extra virgin olive oil oregano salt

Preparation

Peel the potatoes and boil them in salted water. When they are tender, drain them keeping the cooking water and pass them through the potato masher, letting them fall into a large bowl. Let them cool and mix the diluted yeast in a cup of slightly warm water (the one used to cook the potatoes). Stir vigorously with a wooden spoon and, continuing to mix, add the flour a little at a time and, if necessary, a little more water to obtain a very soft dough. Work it vigorously with the spoon for about ten minutes until it detaches from the walls of the bowl.

Grease the oven plate and roll out the dough, leveling out the thickness. Brush the surface of the focaccia with oil and distribute the cherry tomatoes divided in half. Cover with a cloth and let rise in a warm place for about an hour until bubbles form in the dough and the cherry tomatoes, due to the leavening effect, are almost sunk into the dough. Grease the surface again, sprinkle with the oregano and a pinch of salt and bake at 220 °, continuing cooking for about 40 minutes until the focaccia is high and well colored.

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