Focaccia Barese
Directions
- 1In a small bowl, dissolve 5g of dry yeast and 1 tsp sugar in 220ml of warm water.
- 2In a small bowl, dissolve 5g of dry yeast and 1 tsp sugar in 220ml of warm water.
- 3In a small bowl, dissolve 5g of dry yeast and 1 tsp sugar in 220ml of warm water.
- 4In a large bowl, mix 00 flour and semolina flour. Pour in the yeast mixture and mix. Add 1 tsp salt and the mashed potato, then gradually add the remaining water.
- 5In a large bowl, mix 00 flour and semolina flour. Pour in the yeast mixture and mix. Add 1 tsp salt and the mashed potato, then gradually add the remaining water.
- 6In a large bowl, mix 00 flour and semolina flour. Pour in the yeast mixture and mix. Add 1 tsp salt and the mashed potato, then gradually add the remaining water.
- 7Add the olive oil and knead the dough for 5–10 min.
- 8Add the olive oil and knead the dough for 5–10 min.
- 9Add the olive oil and knead the dough for 5–10 min.
- 10Divide the dough into 2 equal pieces, shape into balls, place in oiled bowls or pans, cover, and let rise at room temperature for 2.5 hrs.
- 11Divide the dough into 2 equal pieces, shape into balls, place in oiled bowls or pans, cover, and let rise at room temperature for 2.5 hrs.
- 12Divide the dough into 2 equal pieces, shape into balls, place in oiled bowls or pans, cover, and let rise at room temperature for 2.5 hrs.
- 13Meanwhile, soak the whole Campari tomatoes in a bowl of cold water with a few tablespoons of salt for 1 hr.
- 14Meanwhile, soak the whole Campari tomatoes in a bowl of cold water with a few tablespoons of salt for 1 hr.
- 15Meanwhile, soak the whole Campari tomatoes in a bowl of cold water with a few tablespoons of salt for 1 hr.
- 16Oil your baking pans well. Gently press and stretch each dough ball to fill its pan.
- 17Oil your baking pans well. Gently press and stretch each dough ball to fill its pan.
- 18Oil your baking pans well. Gently press and stretch each dough ball to fill its pan.
- 19Press the soaked tomatoes into the dough, squashing them with your fingers. Top with black olives, oregano, a heavy drizzle of EVOO, and a pinch of sea salt.
- 20Press the soaked tomatoes into the dough, squashing them with your fingers. Top with black olives, oregano, a heavy drizzle of EVOO, and a pinch of sea salt.
- 21Press the soaked tomatoes into the dough, squashing them with your fingers. Top with black olives, oregano, a heavy drizzle of EVOO, and a pinch of sea salt.
- 22Let the focaccia rest uncovered for 30 minutes at room temperature.
- 23Let the focaccia rest uncovered for 30 minutes at room temperature.
- 24Let the focaccia rest uncovered for 30 minutes at room temperature.
- 25Bake at 500°F for 10 min on the bottom rack, then 10-15 minutes on the top rack, until golden and crisp on the edges.
- 26Bake at 500°F for 10 min on the bottom rack, then 10-15 minutes on the top rack, until golden and crisp on the edges.
- 27Bake at 500°F for 10 min on the bottom rack, then 10-15 minutes on the top rack, until golden and crisp on the edges.
Ingredients
- 400 g 00 flour
- 400 g 00 flour
- 400 g 00 flour
- 400 g semolina flour
- 400 g semolina flour
- 400 g semolina flour
- 150 g yellow boiled potato
- 150 g yellow boiled potato
- 150 g yellow boiled potato
- 440 g water
- 440 g water
- 440 g water
- 5 g dry yeast
- 5 g dry yeast
- 5 g dry yeast
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
- 60 ml extra virgin olive oil
- 60 ml extra virgin olive oil
- 60 ml extra virgin olive oil
- 2 lbs Campari tomatoes
- 2 lbs Campari tomatoes
- 2 lbs Campari tomatoes
- 0 Italian black olives
- 0 Italian black olives
- 0 Italian black olives
- 0 oregano
- 0 oregano
- 0 oregano
- 0 sea salt
- 0 sea salt
- 0 sea salt
Equipment
ovenbaking panbowl