Il nostro olio extra vergine di oliva è stato scelto tra i vincitori del prestigioso concorso Leone d'oro
The focaccia barese is a traditional Apulian street food, with a few simple ingredients, to be enjoyed at any time, especially if freshly baked. Suitable for any eventuality: from an aperitif with friends to a family dinner, from a picnic to a day at the beach, focaccia was, and still the perfect snack for farmers and fishermen during working days.
There are many variations of focaccia, but basically they all have in common the dough of flour and yeast, baked in the oven in a round aluminum pan and extra virgin olive oil.
It is seasoned in many ways, for example: with potatoes, with onions, with rosemary and coarse salt or with olives and tomatoes.
What we propose is the simple version with tomatoes, oregano and coarse salt.
Ingredients
For a 800g pan (35cm diameter).
For the dough:
- 500 gr flour 00
- 300 ml water
- 10g fresh brewer's yeast (or 5g dehydrated yeast)
- Salt 13 gr
For the dressing:
- 350 gr of Piccadilly tomatoes
- oregano to taste
- coarse salt to taste
- "Novemilachilometri" extra virgin olive oil
Procedure
In a glass, take part of the previously measured water, dissolve the yeast, add a pinch of sugar, mix and add it to the flour. Proceed to knead with a spoon, gradually add the water and salt. When the water has been completely absorbed and the mass has obtained a good consistency, continue to work the dough with your hands for at least 5 minutes. When the dough is ready, put it in a bowl and let it rise at room temperature for 6-8 hours. At the end of the leavening, grease an aluminum pan with extra virgin olive oil and proceed, by hand, to spread the dough evenly. Dress it with Piccadilly tomatoes, previously cut, a sprinkling of oregano, coarse salt and a drizzle of extra virgin olive oil. Bake at 250 degrees for about 25 minutes and enjoy it just baked!Image Gallery
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