Apulian or Bari "focaccia"
Apulian focaccia (or Bari focaccia) is my favorite one, maybe because it’s very close to my family traditions and it brings me a lot of nice memories.
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Fork
- Saucepan
- Potato masher
- Stand mixer
- Spatula
- Cutting board
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Plastic wrap
- Kitchen towel
- Oven
- Measuring cup
- Measuring spoon
- Chef's knife
- Spoon
- Cooling rack
- Pot
- Colander
- Glass
- Plate
Ingredients
- 100 gr of strong flour, like manitoba flour (13% of protein)
- 110 ml of water
- 4 gr of brewer’s yeast
- 250 gr double-milled durum wheat flour
- 150 gr of strong flour, like manitoba flour (13% of protein)
- Around 200 ml of water
- 50 ml virgin olive oil
- 12 gr of salt
- 1 medium size potato (around 150 gr)
- 500 gr of sweet and ripes little tomatoes
- Virgin Olive Oil as required
- Salt as required
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