Bari-style is a traditional Italian bread that is loved for its simplicity and delicious flavor. Originating from the city of Bari in the Apulia region of Italy, this bread is known for its crispy crust and soft, airy interior. If you want to make Bari-style focaccia in your own kitchen, here is a step-by-step to help you achieve the perfect result.

Ingredients:
– 500g bread flour
– 400ml lukewarm water
– 7g active dry yeast
– 2 teaspoons sugar
– 2 teaspoons salt
– Extra virgin olive oil
– Coarse sea salt or rock salt
– Fresh rosemary (optional)

Step 1: Activate the yeast
In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir well and let it sit for 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is active and ready for use.

Step 2: Prepare the dough
In a large mixing bowl, combine the bread flour and salt. Make a well in the center, and pour in the yeast mixture. Gradually mix the flour and water together using your hands or a wooden spoon until a shaggy dough forms.

Step 3: Knead the dough
Transfer the dough onto a clean and lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth, elastic, and slightly sticky. If the dough feels too dry, add a small amount of water. Conversely, if it is too sticky, add a little more flour. The key is to achieve a soft and workable dough.

Step 4: First rise
Shape the dough into a ball and place it in a large, lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm area for about 1-2 hours, or until it has doubled in size.

Step 5: Preparing the pan
Preheat your oven to 220°C (425°F). Drizzle a generous amount of olive oil onto a baking sheet or a rectangular baking pan, ensuring the whole surface is coated.

Step 6: Shaping and second rise
Once the dough has risen, gently punch it down to release any air. Transfer the dough to the prepared baking sheet and gently press it down with your fingertips until it reaches the desired thickness. Bari-style focaccia is typically about 2 cm (3/4 inch) thick. Cover it with a clean kitchen towel and let it rise for another 30 minutes.

Step 7: Topping and baking
After the second rise, drizzle more olive oil on top of the dough, making sure to cover the surface evenly. Use your fingertips to poke indentations all over the dough, creating the characteristic pattern of focaccia. Sprinkle a generous amount of coarse sea salt or rock salt on top, and if desired, add fresh rosemary leaves.

Step 8: Bake to perfection
Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes, or until the focaccia turns golden brown with a crispy crust. Keep an eye on it while it bakes, as the cooking time may vary depending on your oven.

Step 9: Enjoy!
Once the Bari-style focaccia is baked, remove it from the oven and let it cool slightly before slicing. This bread is best enjoyed warm and can be served as a snack, side dish, or even as a base for sandwiches or bruschetta. Serve with a drizzle of extra virgin olive oil on top for an extra burst of flavor.

Making Bari-style focaccia at home may seem intimidating at first, but with a little patience and practice, you can master this artful and delicious bread. The simplicity of the ingredients allows the flavor and texture to shine, making it a delightful addition to any meal. So, roll up your sleeves, enjoy the process, and savor the taste of homemade Bari-style focaccia.

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