Focaccia Barese
Make a batch of authentic focaccia Barese from the city of Bari in Italy. This crispy, yet light, focaccia bread is topped with tomatoes, olives, and oregano.
Servings: 32 slices (four 9 in or 23 cm round loaves)
Calories: 130kcal
Equipment
- medium sized pot
- 4 (9 inch or 23 cm) metal pie pans
- bench scraper or knife
Ingredients
Focaccia Dough
- 1 large Russet potato scrubbed, peeled, and chopped into 1 inch (2.5 cm) pieces
- 3 cups bread flour
- 1 ¾ cups semolina
- 3 teaspoons granulated sugar
- ¾ teaspoon active dry yeast
- 2 cups water around 80°F (27°C) - 100°F (38°C)
- ¼ cup extra virgin olive oil
- 2 teaspoons fine sea salt
Focaccia Toppings
- ⅓ cup plus more for greasing the pans extra virgin olive oil
- ⅓ cup room temperature water
- 1 ½ cups cherry tomatoes sliced in half
- 1 ¼ cups pitted olives sliced in half
- 2 teaspoons dried oregano
- 1 teaspoon Maldon sea salt flakes
Instructions
For Focaccia Dough
- Add potato to a medium sized pot, and fill with cold water until the potatoes are fully covered. Bring the water to a boil, and cook uncovered until the potatoes are tender and can easily be pierced by a knife, about 5 - 8 minutes once boiling. Drain and mash the cooked potato with a fork. Measure out 1 cup (200 grams) of firmly packed mashed potato.
- Mix bread flour, semolina, sugar, and active dry yeast in a stand mixer fitted with a paddle attachment on medium low speed. With the mixer running, slowly add water in three batches. Allow the flour to completely absorb the water before adding the next batch.
- Combine potatoes; mix thoroughly.
- Slowly pour extra virgin olive oil in the center of the dough in four batches. Mix on medium low speed, and allow the flour to absorb the oil before adding the next batch. Once you’ve added in your last batch of olive oil, add fine sea salt, and mix thoroughly until all the oil has absorbed.
- Bump the mixer speed up to high, and mix for an additional 1 - 2 minutes. The dough will still be very wet and sticky.
- Place the dough into an oiled bowl. Cover with plastic wrap, and allow to rest in a warm, draft-free place until doubled in size.
- Place the covered dough in the refrigerator to rest for an additional 24 hours.
For Focaccia Toppings
- Generously, oil the bottom and sides of four 9 inch (23 cm) round metal pans with extra virgin olive oil. Cut the dough into four even pieces using a bench scraper. Place the dough into each metal pan, and use gravity to allow the dough to naturally stretch until it reaches the edge of the pans. If you notice the dough pulling back to the center, allow it to rest in the pan(s) for an additional 10 minutes, then continue stretching.
- Whisk ⅓ cup (65 grams) extra virgin olive oil and ⅓ cup (75 grams) water in a small bowl until combined.
- Use your fingertips to make indentations on top of the focaccia dough. Top the dough with tomatoes and olives. Sprinkle with oregano and Maldon sea salt flakes. Evenly pour the water and oil mixture on top of each dimpled focaccia.
- Cover the pans with plastic wrap, and allow to proof in a warm (75°F - 80°F or 24°C - 27°C), draft-free place until tripled in size, about 60 minutes.
- Place oven racks in the upper and lower third slots. Heat oven to 430°F (220°C).
- Carefully, remove plastic wrap from pans without knocking any air out of the bread dough. Bake for 35 - 40 minutes, rotating halfway through the baking process, until golden brown and crispy on the top. Place focaccia on a cooling rack, and cover with a tea towel. Allow focaccia to cool to room temperature before removing from the pan and slicing into individual pieces.
- To serve, heat oven to 350°F (180°C). Line a baking sheet with parchment paper, and place focaccia slices on top. Bake for 12 - 15 minutes until warmed through and crunchy on the outside.
Video
Notes
Short Term Storage: Store bread in an airtight bag at room temperature for 3 - 5 days. Then, follow the serving instructions listed on the recipe card to reheat focaccia.
Long Term Storage: Line a baking sheet with parchment paper. Place sliced focaccia on the baking sheet and freeze, just until firm. Place the frozen bread in an airtight container in the freezer until you're ready to serve. Then, follow the serving instructions listed on the recipe card for the frozen bread.
Instant Yeast: You can substitute the active dry yeast for instant dry yeast. Use the same amount as is listed in the recipe.
Nutrition
Serving: 1slice | Calories: 130kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 303mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
