Focaccia Barese

Baking and Desserts | Italian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Focaccia Barese

Ingredients

Wheat Flour - 8.8 oz
Water - 5 fl oz
Potato - 1 piece
Olive Oil - 2 tablespoons
Dry yeast - 0.4 oz
Oregano - a pinch
Salt - a pinch
Tomatoes - 3.5 oz

Step by Step guide

Step 1

First, boil the potato in its skin. Once cooked, let it cool, then peel and mash it using a potato masher or pass it through a sieve.

Step 2

In a glass of water, add a tablespoon of sugar and crumble the yeast. Mix thoroughly until completely dissolved.

Step 3

In a bowl, combine the mashed potato, sifted flour, and gradually add the dissolved yeast mixture, kneading until you have a soft dough. Add salt and a bit of olive oil. To knead the dough well, you can use a mixer. The dough should be very soft but not liquid.

Step 4

Place the dough in a baking dish, approximately 24–26 cm in diameter, well greased with olive oil, cover with a slightly damp towel, and let it rise for about 1–1.5 hours.

Step 5

Prepare the filling for the focaccia: wash the tomatoes, cut them in half, remove the green part, and place them in a bowl. Add salt, oregano, and olive oil, and let it sit for a few minutes to infuse.

Step 6

On the risen dough, place the tomatoes, pressing them in slightly, sprinkle with oregano, drizzle with olive oil, and let it rest for another 30 minutes in a warm place.

Step 7

Then bake the focaccia in the oven for the first 15 minutes at 356°F, then increase the temperature to 428°F and bake until done for another 10–15 minutes.