Recipe for Barese Focaccia with Semolina Flour and Potatoes

[vc_row][vc_column][vc_column_text]The recipe for Barese focaccia with semolina flour and potatoes is very tempting. This dish is also suitable for consumption the day after it is prepared, as it retains its flavour. The recipe for this flatbread ensures a product that is soft, crunchy, and very aromatic. Discover how to prepare Barese focaccia with semolina flour and potatoes.  

Ingredients

• Evo oil to taste
• Pitted black olives to taste
• Ripe tomatoes to taste
• Oregano to taste
• Salt 6g
• Boiled potatoes 150g
• Warm water 350ml
• Fresh brewer's yeast 10g
• Semolina flour 250g
• 00 flour 250g
• Malt (or honey) 1 teaspoon

Barese Focaccia with Semolina Flour and Potatoes: Here’s the Procedure

To prepare the Barese focaccia with semolina flour and potatoes, the first step is to boil a potato. Then we need to mash it while it is still warm. In a bowl, we should combine the semolina flour and 00 flour after sifting them. We will then mix the two flours. After this, we need to dissolve the fresh brewer's yeast in slightly warm water. In the bowl where we combined the flours, we should add the potato puree, the yeast, and the teaspoon of malt. We then need to make everything into a homogeneous mixture.

Proofing

When our dough for the Barese focaccia with semolina flour and potatoes appears homogeneous, we need to transfer it to a floured work surface. There, we should add the salt and continue kneading, being careful not to create a dough that is too watery. If this happens, we will need to add more flour. Continuing to knead, when we notice that our dough is smooth, we should place it in a bowl with a drizzle of evo oil where we will let it rise for 3/4 of an hour, covering it with plastic wrap. At this point, we will proceed with the folds in the bowl of the dough. Taking the two corners of the dough, we should stretch the dough and bring it inward. We will repeat this process around the dough for two times every 30 minutes. After the folds, we will need to let the dough rise again.

Baking

Once the proofing is complete, we need to place the rolled-out dough of the Barese focaccia with semolina flour and potatoes on a baking tray greased with evo oil. Once the dough has reached the desired thickness, we can top it with cherry tomatoes, evo oil, oregano, and olives. We will then bake everything for 20 minutes.[/vc_column_text][/vc_column][/vc_row]