My own recipe of the traditional “Focaccia Barese” from Puglia region, south of Italy.
FOCACCIA BARESE (on a 30cm metal pan)
The dough (l’impasto)
– 150 gr Flour typ 00 (farina 00)
– 70 gr durum wheat flour ( semola rimacinata di grano duro)
– 15 gr EVO oil (olio extravergine di oliva)
– 15 gr salt (sale)
– a pinch of sugar (pizzico di zucchero)
– oregano
Leavening (lievitazione)
– 1st leavening time: 3 hours in the cup
– 2nd leavening time 1 hour in the pan
Baking time (Tempi di cottura)
– first 15 minutes at 250/270 C
– then 10 minutes at 220 C
Feel free to ask for any doubt or advices.
Buon appetito,
Sabino
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