Bari cheese focaccia | Crispy Italian flatbread with pecorino and tomatoes
(0)
50 min
Under an hour
Kifli Kukták
Az apuliai Bari városának legendás lepénykenyere különleges trükkel készül: a tésztába főtt, áttört burgonya és finom búzadara kerül, amitől a tészta belseje hihetetlenül puha és foszlós lesz, az alja pedig az olívaolajtól aranybarnára és ropogósra sül. A tetejét édesre sült, kézzel szétnyomott koktélparadicsom, gazdag olvadó mozzarella és pikáns érett pecorino sajt koronázza meg. Igazi olasz pékségélmény az otthonodban!
Preparation method
Preparing and proofing the potato dough
Boil the potato in its skin in lightly salted water, then peel while still warm and mash until completely smooth with a fork or potato ricer. Allow to cool until lukewarm.
In a spacious mixing bowl, combine the lukewarm water with the granulated sugar and dried yeast, then let it rest for 5 minutes until lightly frothy.
Add the fine wheat flour, semolina, mashed lukewarm potato, and fine salt to the bowl. Begin to mix together, then knead by hand or with a machine for 8-10 minutes until you get a soft, elastic dough. Cover with a kitchen towel and let it rise in a warm place for 60 minutes, or until doubled in size.
Chef's tip
The secret to Bari focaccia lies in the mashed potato and semolina: the potato starch ensures the dough remains soft for days, while the semolina and olive oil guarantee a wonderfully crispy crust.
It is best to burst the cherry tomatoes gently with your hands directly over the dough, so that their sweet juices soak into the dough as it bakes.
Ingredients
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