Over the past few weekends I've often spending whole days locked in the house because of bad weather and the influences that in turn affect my children. So, as my men prefer salty to sweet, I decided to mix a cake that we did forget for a little rain and the fog and brings us back (at least with fantasy) flavors and colors of summer. This focaccia with tomatoes and olives is typical of Bari and me back in time with the girl who spent summers in those areas with my family. The recipe, in fact, is what gave my mother a nearby umbrella. I must say that the magic has worked: the kids had fun helping me to mix, the house was filled with a savory smell and cheerfully ci siamo gustati questa soffice focaccia.
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Ingredienti:
125 gr di farina, 125 gr di semola, 1 patata media (125 gr circa), 1 cucchiaino raso di sale, 1/2 cucchiaino di zucchero, ½ cubetto di lievito di birra, q.b. di acqua, pomodorini, olive verdi, origano, sale grosso, olio extravergine d'oliva.
Impastare la farina, la semola, il sale e una patata lessata e schiacciata. A hand, in a bowl, dissolve the yeast in about 120 ml of warm water and sugar. Combine the dough and work it all add a little water until the dough is soft and sticky. Coat a baking pan of 28 cm with a thin layer of oil and pour in the mixture, spread out in a wet thickness of about 1 cm. Let rise for about 2 hours, then season with olives and cherry tomatoes cut in half and sprinkle with oregano, olive oil and a bit 'of salt. Bake in preheated oven for 25 -30 minutes at 180 to 200 degrees.
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