ENOGASTRONOMIE DI PUGLIA®
APULIAN FOOD AND WINE EXCELLENCES
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CONTACTS:
ENOGASTRONOMIE DI PUGLIA
di Sabino Aprile
s.p. 231 km. 5.200
70032 Bitonto (Bari) Italy
tel. +39 0803752606
fax. +39 0803731015
info@enogastronomiedipuglia.com
RECIPES > Bread and salad cakes
Difficulty
time
30'

FOCACCIA FROM BARI - PIZZA

Bread and salad cakes

INGREDIENTS:
For dough:
- 500 g of durum wheat flour
- 1 sachet of dehydrated yeast
- 2 teaspoons of sugar
- 1 and 1/2 teaspoons of salt
- 1 small boiled potato
- 400 g warm water

For season
- 50 g of age oil
- 200 g tomato flesh
- 5 ciliegina tomatoes
- 20 green olives - oregano
- 1 flat teaspoon of salt

PREPARATION:
Mix some flour with the loose yeast in lukewarm water, work and make it to leaven.
When it is doubled of volume, add all the other ingredients and soften adding it some lukewarm water. Pasta must result elastic and soft, not weak.
Oil a rather great oven baking-pan, stretch the pasta with the hands, season with salt, pepper, oregano, tomatoes cut to half, olives and make to leaven for a hour.
To happened rising, cook in oven preheated to 200° for 25-30 minutes. It is better if you use a firewood oven.


Used or recommended products:
STOCK WINES / Reds and rosťCacc'e Mmitte di Lucera 2009 - GRAPE NeroT.55%,Montep,W.Bom€ 10,00

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