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Tanya Petkos Schroeder
Focaccia al pommodori barese
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Ingredients
Directions
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Put the flour in a large bowl. Dissolve the yeast in a 300 ml portion of lukewarm water and add to the flour. Mix well together.
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Add the sea salt, also dissolved in water, and the rest of the water. Mix, add 1 tablespoon of olive oil and mix to a soft and sticky dough. Cover the bowl with cling film and let the dough rise for 1.5-2 hours in a warm place.
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Use a little olive oil on your fingers to prevent sticking and spread the dough over the bottom of the greased oven dish. Make sure the dough is thin.
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Divide the tomatoes over the dough and press them. Add the olives and press them slightly into the dough. Sprinkle over a large stream of olive oil and season with oregano and a little coarsely ground sea salt.
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Allow the focaccia to rise in a warm place for about 30 minutes.
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Preheat the oven to 200 ° C. Fry the focaccia until golden brown and done in 20-25 minutes.
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Nutrition
480Calories
Sodium0% DV0g
Fat18% DV12g
Protein28% DV14g
Carbs25% DV76g
Fiber0% DV0g
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