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ricetta di famiglia

FOCACCIA BARESE RIVISITATA

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ingredienti

• 250 gr Farina Intera
• 150 gr Farina Intera miscela pizza
• 2 patate
• 1/2 cubetto lievito di birra
• 2 bicchieri acqua frizzante
• 1 pizzico di sale
• 1 cucchiaino da caffè di zucchero (per la lievitazione)
• 300 gr pomodorini
• origano q.b
• olio evo q.b

Per chi sta per lasciare la casa delle vacanze per rientrare in città, propongo la focaccia barese. È ancora vivo il ricordo di me bambina mentre gironzolavo per la casa della mia nonna, che era solita prepararla prima del nostro rientro in Liguria.

È una proposta valida per una sera d’estate con amici, da accompagnare con un’insalata verde o del pinzimonio.

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ingredienti

• 250 gr Farina Intera
• 150 gr Farina Intera miscela pizza
• 2 patate
• 1/2 cubetto lievito di birra
• 2 bicchieri acqua frizzante
• 1 pizzico di sale
• 1 cucchiaino da caffè di zucchero (per la lievitazione)
• 300 gr pomodorini
• origano q.b
• olio evo q.b

Per chi sta per lasciare la casa delle vacanze per rientrare in città, propongo la focaccia barese. È ancora vivo il ricordo di me bambina mentre gironzolavo per la casa della mia nonna, che era solita prepararla prima del nostro rientro in Liguria.

È una proposta valida per una sera d’estate con amici, da accompagnare con un’insalata verde o del pinzimonio.

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Preparazione

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1

Lessare le patate già sbucciate, schiacciarle con una forchetta e lasciarle raffreddare.

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1

Lessare le patate già sbucciate, schiacciarle con una forchetta e lasciarle raffreddare.

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2

Sciogliere il lievito in un bicchiere di acqua tiepida con un cucchiaino di zucchero.

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2

Sciogliere il lievito in un bicchiere di acqua tiepida con un cucchiaino di zucchero.

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3

Unire le farine aggiungere il lievito, lavorare, incorporare le patate, aggiungere acqua frizzante quanto basta per ottenere una palla soda.

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4

Lasciare riposare per 3 ore e successivamente lavorare ancora.

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5

Mettere in una teglia rotonda, farcire con pomodorini, origano qualche granello di sale (senza esagerare).

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6

Cuocere in forno preriscaldato statico 200’ per 25 minuti circa.

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Clelia Iacoviello

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“La focaccia è un’estasi del gusto, un cibo da dipendenza, una poesia del palato con una metrica rigorosa e una cadenza irripetibile
La vera focaccia è morbida e croccante sull’orlo, soffice dentro, unta di olio d’oliva al punto giusto.”

Fabrizio Caramagna

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