Focaccia Barese
Focaccia Barese hails from Bari in Puglia, distinguished from other focaccias by a soft, semolina-enriched dough studded with halved cherry tomatoes and briny olives, and often topped with boiled potato for extra tenderness. It bakes into a golden, dimpled bread with a pillowy crumb and a glistening, olive-oil-soaked crust.
By YumYum Editorial · Italian
Prep: 20 min · Cook: 25 min · Total: 45 min · Serves 8
Ingredients
- 2 1/2 cups bread flour
- 1/2 cup fine semolina flour
- 1 medium russet potato, boiled and mashed (about 3/4 cup)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water
- 1 teaspoon sugar
- 2 teaspoons fine salt
- 1/3 cup extra-virgin olive oil, divided
- 20 cherry tomatoes, halved
- 1/2 cup pitted black olives
- 1 tablespoon dried oregano
- to taste Coarse sea salt, for finishing
Instructions
- Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
- In a large bowl, combine the bread flour, semolina, mashed potato, and salt, then pour in the yeast mixture and 2 tablespoons of olive oil.
- Mix and knead for 8-10 minutes until you have a soft, slightly sticky, elastic dough.
- Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled.
- Generously oil a rimmed baking sheet, transfer the dough, and stretch it to fill the pan, then let it rest and rise again for 45 minutes.
- Dimple the dough deeply all over with oiled fingertips, then press in the cherry tomato halves (cut side up) and olives.
- Drizzle the remaining olive oil over the top, sprinkle with oregano and coarse sea salt, and let rise uncovered for another 20-30 minutes.
- Bake at 425°F (220°C) for 25-28 minutes until deeply golden, then cool slightly on a rack before slicing.