Abenteuer Apulien - So schön ist es im Süden von Italien

Our Italian journey continues south! We travel by train from Bologna to Bari, the capital of Apulia. This millennia-old city, with its characteristic old town of narrow, cobbled streets, invites you to a leisurely stroll. There's no shortage of sights to see: the Norman-Swabian Castle, numerous churches, and the vast port are all worth a visit. Bari impresses with its culinary offerings, including local specialties like orecchiette (literally: little ear pasta), which are freshly made by hand and sold in the alleys of the old town. The aroma of fresh focaccia fills the air whenever a traditional bakery is nearby. This fluffy flatbread, topped with tomatoes, herbs, and olive oil, is a true delight. On a hike along the coast, we plan to walk from the charming town of Monopoli to the resort town of Polignano a Mare. The rocky coastline and the deep blue waters of the Adriatic Sea will captivate us. We're finally starting our vacation! As much as the magnificent nature of Puglia enchants us, we're also experiencing one downside: the pervasive littering of the landscape leaves us baffled. Nevertheless, we enjoyed our hike along the Adriatic coast, and we'll probably still be raving about that delicious focaccia years from now! Our recipe for Focaccia Barese: For the dough: 350g all-purpose flour (e.g., type 00) 150g semolina flour 1 packet of active dry yeast 2 floury potatoes 1 tbsp salt 2 tbsp extra virgin olive oil Topping: 1 package of fresh cherry tomatoes 1 handful of olives Extra virgin olive oil Oregano Coarse sea salt Preparation: 1. First, boil the two potatoes in their skins in a small saucepan until tender, about 20 minutes. While they're cooking, you can prepare all the other ingredients. ... 2. Then, mix the flour, semolina, dry yeast, and salt in a large bowl. 3. Prepare your baking pan. You can bake the focaccia on a deep baking sheet or in two round cake pans. Grease the bottom of the pan/baking sheet with olive oil. 4. The potatoes should be ready by now. Let them cool briefly and then peel them. Now grate the potatoes using the fine side of a box grater (or press them through a potato ricer). 5. Add the grated potatoes to the dry ingredients. Now add lukewarm water; you'll need about 250-350 ml. Start with less, as you can always add more later. 6. Knead all the ingredients thoroughly into a dough and shape it into a ball. Moisten the surface of the dough ball with a little water and cover the bowl with a clean tea towel. Place the dough in a warm place and let it rise for about 30 minutes. 7. Divide the dough in half and shape each half into a flatbread. Place the dough rounds in the cake pans (on the baking sheet) and turn them over so they are coated with oil. Prick the surface with your fingers. Let the prepared focaccia rise again for 30 minutes. 8. Preheat the oven to 200°C (390°F). 9. Wash and halve the cherry tomatoes. Slice the olives into rings. Press small indentations into the surface of the dough and fill them with the tomato halves and olive slices. Sprinkle with oregano. Drizzle with a little more olive oil and a pinch of sea salt. 10. Bake your focaccia for about 20-25 minutes (depending on your oven) until golden brown on top. 11. Enjoy this Apulian specialty best fresh and warm from the oven. A salad goes very well with it. Buon appetito! This tour on Komoot: https://www.komoot.de/tour/1045223641 00:00 Intro and drive to Bari 01:09 Finally Southern Italy 02:27 A curious toilet 03:33 Bari 06:03 Apulian specialties 07:26 Coastal hike near Monopoli 13:24 Closing remarks and what's next Subscribe to our channel:    / zeltenbummler   Instagram:   / zelten_bummler   Komoot: https://www.komoot.de/user/799094329633