Name: Focaccia barese
Prep time: 20 min
Cook time: 35 min
Cuisine: Italian
Ingredients: 8.81 ounces flour; 8.81 ounces semolina; 10 ounces water; 1/3 teaspoon active dry yeast; 1 teaspoon salt; 3 tablespoons extra-virgin olive oil; 7 ounces potatoes, skinned, boiled in distilled water, no salt; 10 ounces cherry tomato; 1 tablespoon extra-virgin olive oil; salt; oregano; 3 tablespoons extra-virgin olive oil (for baking tray)

Focaccia barese is a typical leavened product from Puglia, and is mainly widespread in the provinces of Bari, Barletta-Andria-Trani and Taranto. This focaccia was born in Altamura from the need to exploit the initial heat of the oven before baking the bread. The recipe for focaccia from Bari, like all popular recipes, includes different variations based on the territory. The most typical is based on re-milled semolina, boiled potatoes, salt, yeast and water, to obtain a fairly soft and moist dough, then it is left to rise, then spread out on a baking tray greased with plenty of extra virgin olive oil, leavened again, seasoned and then baked . We also find different variations for the seasoning, the simplest with coarse salt and rosemary, with potatoes cut into thin slices and finally the most typical with cherry tomatoes and oregano. Excellent enjoyed hot but also cold for both breakfast and a snack, take it to the beach too, it will be perfect to enjoy under the umbrella.

DifficultyVery easy
CostVery cheap
Preparation time20 Minutes
Cooking time35 Minutes
Cooking methodOven
CuisineItalian
SeasonalityAutumn, WinterSpring, Summer

Ingredients

For the dough

8.81 ounces flour

8.81 ounces semolina

10 ounces water

¹/₃ teaspoon active dry yeast

1 teaspoon salt

3 tablespoons extra-virgin olive oil

7 ounces potatoes, skinned, boiled in distilled water, no salt

For the seasoning

10 ounces cherry tomato

1 tablespoon extra-virgin olive oil

salt

oregano

3 tablespoons extra-virgin olive oil (for baking tray)

Tools

2 Bowls

1 Baking Tray

Steps

Pour the flours and yeast into a bowl.
Add the potatoes and gradually the water.
Start kneading first with a wooden spoon and then by hand.
Add the salt.
When the dough is almost formed but still soft, stop adding water.
The water is variable as it depends on the absorption of the flours and in this case also of the potatoes.
Add the oil and work until you get a smooth and homogeneous dough.
As soon as the dough is ready, cover with cling film and let it rise in a warm place at about 24°C.
It should double in size.
In the meantime, wash the cherry tomatoes and cut them in half.
Place them in a bowl and season with oil, salt and a little oregano.
As soon as the focaccia has risen, deflate it and transfer it directly to an oiled 30X40 cm baking pan.
Spread it out with your hands.
Arrange the cherry tomatoes over the entire surface.
Sprinkle with oregano and a further drizzle of oil, let rest for 45 minutes.
Bake at 200°C for about 30-35 minutes.
Remove from the oven and serve hot or cold.