FOCACCIA FROM PUGLIA

PUGLIESE FOCACCIA recipe with dry and fresh YEAST for a truly surprising result.
The Apulian or Bari focaccia is the most famous leavened product of Puglia together with the panzerotti, being able to make it at home is really exciting.
A simple leavened dough enriched with a potato which gives moisture and makes the focaccia soft and spongy after cooking.
The Apulian focaccia recipe with dry and fresh yeast does not require great culinary skill but I am a little patient. Inevitable are the ripe cherry tomatoes, the oregano, an excellent extra virgin olive oil and, if possible, even the iron pans that make the focaccia from Bari irresistible thanks to a perfect cooking.