Name: Soft focaccia from Bari
Yield: 15
Ingredients: Leaven - 30 gram; Water - 50 Ml; Flour - 60 gram; Leaven - 70 gram; Water - 400 Ml; Flour - 500 gram; Salt - 10 gram; Olive oil - 15 Ml; Olive oil - 60 Ml; Cherry tomatoes - 13 PC.; Black olives - 27 PC.

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Ingredients for - Soft focaccia from Bari

Biga

1. Leaven 30 gram

2. Water 50 Ml

3. Flour 60 gram

Dough

1. Leaven 70 gram

2. Water 400 Ml

3. Flour 500 gram

4. Salt 10 gram

5. Olive oil 15 Ml

In addition

1. Olive oil 60 Ml

2. Cherry tomatoes 13 PC.

3. Black olives 27 PC.

How to cook deliciously - Soft focaccia from Bari

1. Stage

Let's make a bigha. In my opinion, this is the same starter, but grown in the refrigerator. Dilute the starter sourdough with water and stir until smooth. Then add the flour and stir it, too, and let it stand for 24 hours in the fridge. The photo shows the bega after 24 hours, still cold. We take out our biga, weigh 70 grams, and give it an hour to warm up. Put the rest in the refrigerator until the next use.

2. Stage

Mix 70 grams of brie with warm water and load it into the oven. Add olive oil, salt, flour. Turn on the microwave, all the ingredients should be mixed until homogeneous (about 5 minutes). Then turn off the oven and let the dough stand for 20-30 minutes for autolysis.

1. Stage. Soft focaccia from Bari: Mix 70 grams of brie with warm water and load it into the oven. Add olive oil, salt, flour. Turn on the microwave, all the ingredients should be mixed until homogeneous (about 5 minutes). Then turn off the oven and let the dough stand for 20-30 minutes for autolysis.

3. Stage

After 20-30 minutes turn on the oven on the program dough. The dough forms a soft ball.

4. Stage

As soon as the HP stops working, the dough spreads out all over the bucket.

5. Stage

Dough at the end of the program dough.

6. Stage

Pour 60 ml of oil into a 22 x 28 cm mold (for me it was too much, next time I will pour 40g of oil). We lay out the dough, as you can see, it is soft, pouring.

1. Stage. Soft focaccia from Bari: Pour 60 ml of oil into a 22 x 28 cm mold (for me it was too much, next time I will pour 40g of oil). We lay out the dough, as you can see, it is soft, pouring.

7. Stage

Spread the dough evenly over the mold and let it rise to the edges of the mold, I had it rise for 2 hours.

8. Stage

Preheat the oven to 225*C. When the focaccia rises, cover its surface with cherry tomatoes cut in half and black olives and sprinkle with a little olive oil (you can also sprinkle with salt). Bake for about 30 minutes. Remove from the oven, let stand for 10 minutes and remove from the mold.