Focaccia barese

Hi everyone, hope all is well and you are enjoying these beautiful sunny days.
Today we made this typical Italian bread, the focaccia Barese. But we upgraded it a bit by stuffing each small focaccia with mozzarella and fresh basil and by dipping them in aioli sauce or tomatoes pesto, as a finger food.

We added a touch of originality using whole tomatoes on the top, believe it or not, grown in our Danish garden!

foc8

Look here for more info about focaccia.

INGREDIENTS for one focaccia (40 cm in diameter)

DOUGH:

600 gr wheat flour, all-purpose flour
50 gr fresh active yeast
150 gr boiled, mashed and cooled potatoes
teaspoon of sugar ( ca. 20 gr)
4 tbs of extra virgin olive oil (ca. 40 gr) + more for seasoning
400 gr of water
1/2 teaspoon coarse salt (ca. 20 gr)

TOPPING:

A dozen of cherry tomatoes
extra virgin olive oil
oregano

In a large bowl pour the flour and make a hole in the center; add in the hole the potatoes, salt and oil. Add yeast and sugar in a glass with warm water, mix all well with a spoon until the yeast melts, and pour in the bowl.
Using your hands, mix everything together until very well blended and a bit sticky; if the dough is too hard, add a dash of warm water.
If you have a pasta mixer, use it as it will speed up the process. Oil a round metal dish for baking (about 40 cm in diameter), pour the dough in, using your fingers to spread it.

Turn on the oven at 50 ºC, put in the pan and let the dough rise for one hour.
After one hour, break the tomatoes in half (letting the juice drain in the dough) and push the halves into the dough (or use whole tomatoes as we did :-)). Add olive oil over dough, sprinkle with oregano and a bit of salt. Then raise the temperature of the oven to 230 ºC and cook the focaccia for around 30 minutes.

Serve the focaccia with a cold beer, better if a Tuborg!

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