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Tuesday 6 October 2015

Focaccia with tomatoes, olives and oregano

There are a lot of types of focaccia. The one with tomatoes, olives and oregano is typical of the city of Bari where my husband was born:-) It's our family's favorite. The flavor that fills the house while you bake it is indescribable! And imagine the taste... This focaccia has one secret: it is soft inside and crusty outside due to mashed potatoes that you add to the dough.

So, to prepare this Focaccia Barese you need:

- 250g (9oz) plain flour
-100g (4oz) potatoes (1 medium potato)
-4g (1tsp) dried yeast
-1 tbsp olive oil
-1/2 tsp salt
-150ml (5 fl oz) warm water
-2 medium tomatoes
-100g (4 oz) green olives
-dried oregano

Cut potatoes in small cubes, cover them with water and cook until ready, drain and mash them

Combine the warm water, salt and oil 

Add the mashed potatoes and mix well

Add flour and dried yeast and knead the dough

Leave it to rise in a warm place for 2 hours. 

Grease a pizza pan with some oil and place the dough in it. Spread it with your hands (don't use the rolling pin!). It has to be about 1 cm high. 

Cut tomatoes and place them on top of the dough

Add olives 

And oregano

Drizzle some olive oil on top of focaccia, preheat the oven to 200C/400F and bake it for 30-40 minutes until golden brown color.

Bon appetit!

1 comment:

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