Barese Focaccia with semolina flour and potato

INGREDIENTS

• 1 potato of about 150 g;
• 500 g of re-milled semolina;
• 15 g of salt;
• Half a cube of fresh brewer’s yeast;
• 350 ml of lukewarm water (if the mixture is too compact, add more lukewarm water as needed;
• 30 g of barley malt or 1 teaspoon of sugar;
• 4 tablespoons of extra virgin olive oil;
• Cherry tomatoes;
• Oregano;
• Oil;
• Green or black olives.

STEP

1. Boil the potato for 15 minutes;
2. Dissolve the yeast in the water together with the sugar or barley malt and let it rest for 5 minutes;
3. In a bowl, pour the flour and salt and mix, add the boiled and mashed potato, the oil and the yeast dissolved in warm water;
4. Knead for 15-20 minutes, if necessary help yourself with more flour;
5. Make a loaf, oil a bowl, place the loaf in it and leave to rise for about 2/3 hours in a warm place covered with a cotton cloth (I do it in the oven with the light on). The loaf should double in volume;
6. While the dough is rising, wash the cherry tomatoes, cut them in half and drain them of their cooking water with a pinch of fine salt;
7. Take the dough, deflate it and knead it again, then take a 28 cm diameter baking pan, grease it with oil and place the dough in it, spread it out with your hands greased with a little oil;
8. Season with cherry tomatoes, oregano and salt (add green and black olives if you want) and a drizzle of EVO oil;
9. Cover again and let rise for 1 hour and a half;
10. Cook the focaccia barese in a preheated oven for about 20 minutes at 190 degrees;
11. Then transfer the focaccia barese to the middle-upper part of the oven and immediately turn on the grill, leave to cook for another 6-7 minutes until golden brown;
12. Bake the Focaccia Barese and let it cool for 10 minutes! Hot or cold! Excellent hot or cold!

NOTE

After about 1 hour of cooking, wrap it tightly in cling film, this way it will stay soft for 3 days at room temperature!