The classic recipe for focaccia from Bari with cherry tomatoes and black olives from Puglia, but with a special dough. Alice from "Fiori a colazione" has in fact used Ruggeri flours from the organic line : the Organic Khorasan Ancient Wheat Flour, an extremely versatile flour, and the Organic Dried Farro Sourdough as yeast.
Ingredients
For a 28cm diameter pan:
- 500 g of Organic Khorasan Ancient Wheat Flour
- 100 g of Dried Farro Sourdough with Organic Yeast
- 5 g of fine salt
- 20 g of extra virgin olive oil
- 300 g of warm water
- 15 approx. cherry tomatoes
- A handful of black olives from Puglia
- EVO oil to taste
- Salt flakes
- Dried oregano to taste
Procedure for focaccia barese with Khorasan wheat
Sift the flour into the bowl of the stand mixer and add the Dried Sourdough. Start the stand mixer with the hook at low speed to mix the powders and add 150 g of warm water. Increase the speed and gradually add the remaining water, where you have dissolved the salt. When the water has been absorbed, add the oil.
Knead until the dough is well-strung. Pour the dough onto the pastry board and form a ball. Grease a bowl and place the ball of dough obtained. Cover with cling film and let it rest in the oven turned off for an hour.
Grease the pan and spread the dough with your hands. Make some holes, cover again with cling film and leave to rise for another hour. Remove the pan from the oven and turn it on, bringing it to 180°. Garnish the focaccia with extra virgin olive oil, salt, whole cherry tomatoes, olives and a sprinkling of oregano. Cook in a static oven for 40 minutes.
Alice Gatti's recipe from Fiori for breakfast .
