FOCACCIA BARESE ricetta tipica PUGLIESE - ricetta FACILE per focaccia pugliese FATTA IN CASA ????
Alta, dal bordo croccante e leggermente unto, la sua consistenza sofficissima…si è proprio lei: LA FOCACCIA BARESE.
Se siete stati in Puglia sono sicura che l’avete assaggiata! Si vende in ogni panificio o rosticceria, è un prodotto tipico pugliese ideale come spuntino o come cena.
La ricetta della FOCACCIA BARESE è molto semplice, si tratta di un impasto davvero semplice a base di acqua, lievito, farina, olio (quello buono), semola rimacinata e patate lesse, che rendono morbidissimo l’interno di questa deliziosa focaccia.
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???????????? Difficoltà: facile
???? Dosi per: 1 focaccia
????Costo: molto basso
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✅ 250 g di FARINA tipo 0 - 350W
✅ 250 g di SEMOLA RIMACINATA di grano duro
✅ 3 g di LIEVITO DI BIRRA disidratato
✅ 82 g PATATE (peso da cruda, sbucciata)
✅ 350 ml ACQUA a temperatura ambiente
✅ 18 g di OLIO EXTRAVERGINE D’OLIVA
✅ 10 g di SALE
✅ 5 g di ZUCCHERO
✅ 350 g di POMODORINI
✅ 70 g di OLIVE BARESANE
✅ SALE
✅ ORIGANO
✅ OLIO EXTRAVERGINE D’OLIVA
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*️⃣ se volete una focaccia barese più bassa, vi basterà utilizzare una teglia con diametro 36 - 40 cm
*️⃣ il peso delle patate è inteso alle patate prive di buccia e crude, dovete poi successivamente lessarle in acqua calda una volta cotte vanno schiacciate molto bene (quando sono ancora calde), non devono rimanere pezzettoni. Successivamente vanno inserite tiepide all’impasto MAI BOLLENTI.
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Focaccia Pugliese | Master Class
In this video Chef Sabrina teaches you all the techniques and tricks you need to bake the most delicious Focaccia Pugliese that it's crispy on the outside and fluffy on the inside. If you really want to take a master class on how to make focaccia bread, then this is the video for you. From understanding the ingredients to how to reheat it if you freeze them so that you can always eat them like they are fresh out of the oven.
For the recipe, check out the link on my website. It's all explained there:
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Instagram: @chefsabrinamancin
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Focaccia Pugliese - the full video recipe!
It’s Focaccia time baby! ????????????
Sharing with you the full video recipe for the most delicious bread on the planet (in my humble opinion).
This focaccia is typical from Puglia, the heel of Italy - this is the region where you eat Orecchiette, Tielle, Brasciole and Pasticciotti. It also happens to be absolutely stunning! The crystal clear waters, the Mediterranean landscape, the magical Trulli…if you’ve never been, google it to see how beautiful it is and add it to your bucket list!
What you’ll need:
500g semola rimacinata flour (re-milled durum wheat flour)
3 small, boiled and peeled potatoes
1 tbsp salt
1/2 tbsp sugar
1 sachet of quick dry yeast, activated with a little water in a small bowl for 10 minutes
2 tbsp EVO oil
Room temperature water
1 can of chopped tomatoes
Origano
Salt & Oil to season
Mash your potatoes with a fork, use a little water to help the process if needed. Add them to the mixing bowl and cover with the flour.
Dig a little hole at the top and in there add the sugar and the yeast. On the sides of the bowl, add the salt and oil.
Add water and start mixing at low speed until you reach the right consistency - it’ll be more liquid than you would expect!
Mix at high speed for 10 more minutes, until the dough starts sticking away from the bowl.
Place the dough in a proofing bowl, cover with cling film and let it rest in the warmest room of your house for at least 2 hours, until it reaches the top of the bowl.
Add oil to the bottom on your baking trays (you can use many small ones or a big one), then add the dough and without pulling harshly, gently spread it to cover the tray.
Season the chopped tomatoes in a bowl with origano, salt and oil, then use this as condiment for your focaccia. Add sliced garlic if you are a fan like me!
Bake at 225* for 10-15 minutes, until golden and crispy. Remove from tray as soon as it’s out of the oven and let the focaccia rest on a wire rack so that the bottom doesn’t become soggy.
Eat this marvel nice and warm, the sooner you dig in the better! If you have any leftover (which I doubt, it never happens at mine), you can toast it in a pan for a few minutes, covered with lid, to bring it back to life the day after.
You can also decide to add other toppings like burrata, hams of all sort or even rocket - your choice!
I do recommend watching the full video before you attempt this recipe as there is nothing more helpful than visual details for this; i.e. consistency of the dough when you add water, spreading technique on the trays etc..
Buon appetito bellezze!!
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#focaccia #bread #baking #focacciapugliese #focacciabarese #eatitalian #italianfood #italiancooking #puglia #eatwell #baking #foodie #foodporn #supportsmallbusiness #supporthospitality
How Traditional Italian Focaccia Bread Is Made In Bari, Italy | Regional Eats | Food Insider
Breaking away from the more well-known olive oil seasoned flatbread, focaccia in Bari, Italy is a feast of flavors made with tomatoes, olives, oregano, and olive oil. We visited Panificio Fiore, a local bakery that's been churning fresh focaccia every day for over a century.
The bakery is just a few steps away from the city's Basilica di San Nicola, an important destination for pilgrims all over the world. For those foodies exploring the old town on another kind of pilgrimage, a slice of focaccia here will cost only 1 euro and will for sure open the doors of heaven.
MORE REGIONAL EATS VIDEOS:
How Grannies Make Fresh Pasta In The Streets Of Bari, Italy | Regional Eats
How Traditional Haggis Is Made In Scotland | Regional Eats
How Traditional Spanish Chorizo Is Made | Regional Eats
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#BareseFocaccia #MadeInItaly #RegionalEats
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How Traditional Italian Focaccia Bread Is Made In Bari, Italy | Regional Eats | Food Insider
FOCACCIA PUGLIESE BY SILVA COLLOCA
Focaccia Pugliese
serves 6-8
500g type ‘00’ flour, plus extra if needed and for dusting
1 x 7 g sachet dried yeast
2 tablespoons extra-virgin olive oil, plus extra for drizzling
150 ml milk, plus extra if needed
100 ml of water
300 g potatoes, boiled, mashed and cooled
salt flakes
cherry tomatoes and dried oregano, for topping
1.Place the flour and yeast in a large bowl, add the olive oil, milk, water and mashed potato and mix with a spoon until it comes together. Season with a generous pinch of salt, then knead on a floured surface for 2–3 minutes or until smooth. If the dough is a bit dry, add a little more milk or water; if it’s too wet, add a little extra flour.
2.Cover the bowl with a damp tea towel and allow to rise at room temperature for 2 hours or until doubled in size.
3.Preheat your oven to 200ºC and line a baking tray with baking paper.
4.Place the dough on the prepared tray and gently stretch with floured hands to a rectangle about 1 cm thick. Top with halved or whole cherry tomatoes, dried oregano, salt and a little extra olive oil and bake for 20–25 minutes or until golden and puffed up.
FOCACCIA BARESE...fatta in casa ha tutto un altro sapore!???? #Shorts
Semplice, fragrante e gustosa… come appena uscita dal panificio!???? Parola del nostro @danielerossichef ???? Pronti per assaggiare questa fantastica focaccia barese? ????????
Ingredienti:
300 gr di farina 0
300 gr di semola
375 ml di acqua
3 gr di lievito di birra
5 gr di zucchero
1 patata lessa schiacciata
Un pizzico di sale
25 ml di olio extravergine d’oliva
Olive paresane q.b (io ho usato le taggiasche in assenza)
Pomodorini perini q.b
Procedimento:
Impastiamo con la foglia (soprattutto se facciamo una focaccia di piccole dimensioni) la farina insieme al lievito e alla patata schiacciata e poco a poco aggiungere acqua. Appena l’impasto avrà incominciato ad incordarsi con il gancio e prendere una forma, potete aggiungere zucchero, l’olio e appena l’avrà assorbito mettiamo infine il sale. L’impasto risulterà molto umido.
Farlo lievitare fino al raddoppio, dopodiché andar a fare delle pieghe di rinforzo. Questa operazione andrà ripetuta per almeno due volte e per un massimo di quattro.
Per un prodotto più digeribile metterlo nel frigo a riposare per circa 24 ore.
Dopodiché tagliarlo e stenderlo in una teglia da 24 e una da 28 cm.
Come da tradizioni aprite con le mani i pomodorini direttamente sulla focaccia, aggiungete le olive, origano, un filo d’olio ed un pizzico di sale.
Mentre la focaccia riposerà scaldare il forno a 250°. La cottura varierà da 25 a 30 min. Vi consiglio di spostare la teglia da 3/4 del forno alla parte più bassa ogni 10 min circa per avere una cottura più uniforme.
A questo punto godiamoci questa delizia!
#giallozafferano #ricettegz #gz #wow #yum #yummy #delicious #amazing #foodpic #foodpics #ilovefood #ricettefacili #ricetteveloci #italianfood #instafood #foodie #instafoodie #ricette #focaccia #bari #focacciabarese #lievitati #danielerossichef