Baresi Focaccine

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. Once risen, separate pieces weighing about 45/50 grams each from the dough and form them into balls;
8. Place the balls in the muffin tins (the small ones);
9. Season with cherry tomatoes, oregano and salt (add green and black olives if you want) and a drizzle of EVO oil;
10. Cover again and let rise for 30 minutes;
11. Cook the Bari focaccias in a preheated oven for about 15 minutes at 190 degrees;
12. Then transfer the focaccias from Bari to the upper middle part of the oven and immediately turn on the grill, leave to cook for another 3/4 minutes until they are golden brown;
13. Remove the Focaccine Baresi from the oven and let it cool for 3/4 minutes;
14. Our delicious Focaccine Baresi are ready to be enjoyed… TOO GOOD!