Bari-style Focaccia Bread

Dissolve the yeast in warm water, add the Farro flour, salt and sugar and knead until a soft and homogeneous dough is obtained.

Take a non-stick pan and pour in plenty of extra virgin olive oil (it must cover the bottom of the pan). Place the dough in the center of the pan and let it rest in a covered and poorly ventilated place, possibly in the turned off oven, for 20 minutes.

After 20 minutes turn the dough (it must be greased) and spread with your fingertips starting from the center.

Season with the tomatoes cut in half and pushed well into the dough (the secret is to release the pulp of the tomato on the dough and then push it), the olives and the oregano.

Let it rest for another 80 minutes.

Pre-heat the oven to 200 ° C and bake the focaccia for 15-20 minutes. To obtain the classic crust on the bottom part, it is advisable to place the focaccia in the lower part of the oven for the first 5 minutes, directly in contact with the wall, and then move it to mid- height for the remaining minutes.

Remove from the oven and salt to taste!

Tips: for these quantities use a 39 cm diameter pan.

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