Grandmother Carmela stay home, a Mola di Bari. To keep us company and allow us to spend a few hours engaging in a fun and useful activity, he gave us the recipe of his Bari focaccia.

Mrs. Carmela has 97 years old and still today it is the heart of the family, always attentive and on the piece, think that these days he has forbidden his niece to access the home by the hairdresser, explaining that "it is not safe" (good grandmother)!

And we have tried to carry out his recipe in Milan these days, naturally at home.

Bari focaccia: Nonna Carmela's recipe

Nonna Carmela claims that the cook's scales are the hands, that's why we tried to transform "her hands" into doses so that you can replicate her wonderful focaccia. These are the doses for 2 focaccias.

Ingredients
1 kg type 0 ancient wheat flour
750 ml of warm water
1 cube of brewer's yeast
1 tablespoon of sugar
2 large tablespoons of salt
1 red onion from Acquaviva delle Fonti
15 cherry tomatoes
oil, salt and oregano to taste

Method

Dissolve the yeast in a little warm water with the sugar.
Pour all the flour and the mixture of water, yeast and sugar into a large bowl. Start to knead slowly incorporating all the flour and adding the remaining water, little by little. Finally add the salt and knead the dough vigorously until it is soft to the touch.
Cover with plastic wrap and let rise for about 3 hours at room temperature.

Once leavened, divide the dough into two portions and roll it out, strictly with your hands, into two well-oiled trays with extra virgin olive oil. In one you will put cherry tomatoes, oil, oregano from Murgia and leccine olives, in the other the onion cut into slices and seasoned with oil, salt and pepper.

Meanwhile, heat the oven to 250 degrees, bake and cook for about 20 minutes making sure that the base of the focaccia is well cooked.

We prefer it crunchy, if it is the same for you, keep it in the oven a few more minutes.

Text by Romina Ciferni