This is a typical recipe from Puglia, in particular from Bari, indeed this focaccia is called barese. Every time is perfect to enjoy it and it can be served hot or cold. As main meal you can eat it along with some cheese, cured mix or salad. This recipe comes from a special Pugliese aunt, Maria, directly from her book, so believe us that its taste is just pure goodness!

Difficulty: Medium

Time: 60 min

Portions: 4

  • 480 gr of flour 00
  • 120 gr of boiled potatoes
  • 30 gr of olive oil
  • 7 gr of dried yeast
  • 20 cherry tomatoes
  • 450g water
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • Oregano

Arrange the flour in a fountain on a work surface and join the mashed potatoes, add the olive oil, baking powder dissolved in 100 ml of warm water, salt and sugar.
Continue to incorporate the rest of the water slowly, until you get a soft dough and knead for at least half an hour.
Put the dough in a bowl, wrap it in a cloth and let rise in a warm place for about 1 hour.
After the time necessary, handlebars with a tablespoon of oil a baking pan and transfer the dough spreading it with the hands on the whole surface.
Sprinkle the pasta with the other tablespoon of oil, cut the tomatoes in half and distribute them on the pasta with the skin facing up. Finally sprinkle with oregano and salt.
Bake a preheated oven at 200 ° C for at least 25-30 minutes or until golden brown on the surface. Let cool and cut into pieces.

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