Nonna Carmela is at home in Mola di Bari. To keep us company and so we can spend a few hours doing something fun (and productive), Nonna Carmela gave us her very own recipe for focaccia barese.
2 lb flour – 3 cups lukewarm water – 1 cube brewer’s yeast
1 tablespoon sugar – 2 (generous) tablespoons of salt
1 red onion – 15 cherry tomatoes – Oil – Salt and oregano to taste.
Start kneading, slowly incorporating all the flour and adding the remaining water a little at a time. Finally, add the salt and knead the dough vigorously until soft. Cover with plastic wrap and let rise for about 3 hours at room temperature.
Once the dough has risen, divide into two portions and roll it out into two baking pans that have been well-greased with extra-virgin olive oil.
In the meantime, heat the oven to 480° F. Bake for about 20 minutes, making sure the base of the focaccia is well-cooked before removing from the oven.
We prefer our focaccia crunchy.
If you’re the same, leave it in the oven for a few more minutes.