A product from forno really good, but it has a great history and tradition. The characteristic focaccia from Bari has been handed down for generations. Produced in Puglia between the cities of Trani, Taranto, Bari, Barletta, Andria, there are different types. But only one is the original one. A product so good enough to aim for official recognition. That of traditional specialty guaranteed, a mark of origin promoted by the European Union to protect specific productions that are characterized by compositions or methods of artisanal production. And who knows that we may not soon reach this goal.
In the meantime, are you curious to know the recipe for the real Bari focaccia? And above all are you ready to prepare it and taste it maybe for Christmas? In this video from our partner "I love italian food " the most important steps for a truly quality product. To prepare it the chef Cristian Broglia. The video was made by Giacomo Galuzzi.
Focaccia from Bari, the recipe
To prepare a good focaccia from Bari, you need to boil the potatoes. When they are soft, mash them, add them to the flour, to which the semolina has been added. Then add a pinch of salt, water, natural yeast, extra virgin olive oil. Mix everything with the help of a food processor. Then work the dough with your hands and let it rise for 8-12 hours. Pour the focaccia into a well-oiled pan. Add the cherry tomatoes, the olives from Bari, the oregano, the salt and the oil. Bake in the oven for 40 minutes at 250 degrees. The result will be truly exquisite.
Here are the ingredients 150 grams of flour, 100 grams of semolina, 200 grams of natural yeast, 50 grams of potatoes, 5 grams of salt, 25 ml of oil, 150 ml of water. For the seasoning: 10 olives from Bari, 200 grams of cherry tomatoes, a pinch of oregano and oil.
The many variations of this specialty
As for the pizza even the focaccia from Bari has variations and above all many imitations. What we have presented to you is the traditional focaccia from Bari. But they can be savored with many other ingredients. There is the one without tomatoes and olives, but only with potatoes. And then the simpler all white one with only coarse salt and rosemary. But there are also those who dare and add other vegetables such as aubergines, onions, peppers. A suggestion: enjoy it hot to savor all its particularity and goodness.
