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Author Topic: Focaccia barese  (Read 545 times)

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Offline Hanglow

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Focaccia barese
« on: May 31, 2020, 09:33:26 AM »
Had a look at a few recipes here and italian ones and settled on this with what i had available.

100% caputo semola rimincinata
62% water
35%mashed potatoes
6% evoo
3%salt
2%sugar
0.5% idy

I was a bit lazy and  didn't build up much strength in the dough at all, turned out ok though. Greek black olives and greek evoo, spanish tomatoes and homegrown marjoram as toppings.

Offline Hanglow

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  • Location: Scotland
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Re: Focaccia barese
« Reply #1 on: July 09, 2020, 05:58:00 AM »
I was going to make this again, although topped with just fresh rosemary, oregano and marjoram.when I started getting the ingredients together I realised I had no potato  :-D. So upped the hydration to 70% - should have gone more - and used milk instead of water.

It's not as good as the other recipe



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