Bari focaccia
Focaccia barese
Traditional recipe
The high and soft Apulian focaccia with potato dough, the cherry tomatoes confit on the surface and olives: the most famous in Italy after the Genoese.
Focaccia barese is the gastronomic pride of Bari, where every neighborhood, every bakery, every family has its own version. Its distinguishing feature compared to focaccia genovese is the dough made with boiled potatoes, which makes it softer and moister. cherry tomatoes on the surface (cut in half and pressed into the dough before baking) and black olives are the iconic elements. Abundant extra virgin olive oil from Puglia is the third essential element. In Bari, focaccia is sold in the 'forno' (bakeries) from early in the morning and is breakfast, a snack and afternoon snack.
Instructions
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3 steps · natural Italian voice
Dough and first leavening
Dissolve the yeast in lukewarm water 30–35°C (95°F). Mix the flour, warm mashed potatoes, oil and salt; gradually add the water and knead for 8–10 minutes until the dough comes together. a mixture soft, smooth and slightly sticky. Transfer to baking pan generously greased, cover and let rise for 60–120 minutes until doubled in size and bubbles appear on the surface.
Rolling out, filling and resting
With greased fingers stretch the dough into the baking pan without deflating it, obtaining uniform thickness and a soft edge. Arrange the cherry tomatoes With the cut side down, add the olives, sprinkle with oregano, and drizzle generously with oil. Cover and let rest for 25–30 minutes: the surface should be slightly puffed and yielding.
Cooking and final resting
Preheat oven to 220°C (428°F). Bake in the upper-middle rack for 20–25 minutes until the crust is golden brown and bubbles appear slightly when touched. Remove from the oven, drizzle with extra virgin olive oil, and let rest for 5–10 minutes before cutting to stabilize the crust. soft bread crumb.
Chef's Tips
Extra virgin olive oil must be abundant: focaccia barese swims in oil, and that's its characteristic. The potatoes in the dough make it soft: don't omit them. cherry tomatoes They are pressed into the dough with the cut side facing down: they release their juices during cooking.
Ingredients
- (14.11 oz) 400 g of 00 flour (or fine semolina (semola rimacinata))
- (7.05 oz) 200 g mashed boiled potatoes
- (6.76 fl oz) 200 ml warm water
- (0.53 oz) 15 g of fresh yeast
- (0.68 fl oz) 20 ml extra virgin olive oil
- (0.35 oz) 10 g salt
- (10.58 oz) 300 g of cherry tomatoes cherry tomatoes cut in half
- Pitted black olives
- Dried oregano
- Plenty of extra virgin olive oil
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
⚠️ Automatic ingredient-based detection. Always check product labels.
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