Of which 3.2 g sugars and 1.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Dough made with potato · Hand-crushed tomatoes · Oiled pan and rustic cut
Allergens gluten
Focaccia barese
Cherry tomatoes, olives and oregano
A tall, soft focaccia with a crisp bottom, made with semolina, cooked potato in the dough, hand-crushed cherry tomatoes, olives and oregano. It's a pan formula of its own, not a B01 with toppings. The assembly keeps the tomatoes' juice and seeds and leaves the surface rustic, with deep dimples and well-caramelized edges.
Ingredients
- 300 g (10½ oz) bread flour
- 200 g (7 oz) fine durum wheat semolina
- 330 g (11½ oz) water
- 150 g (5½ oz) raw potato, peeled
- 8 g fresh yeast
- 11 g salt
- 55 g (2 oz) extra-virgin olive oil
- 400 g (14 oz) cherry tomatoes
- 100 g (3½ oz) black olives, with pits
- 2 g dried oregano
- 2 g flaky salt
Method
- Boil the potato in unsalted water until very soft, drain and mash while still hot. Let it cool completely before adding it to the yeast.
- Dissolve the yeast in 300 g of the water. Add the flour, semolina and potato; mix until no dry flour remains and let rest for 20 minutes.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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