ItalianApulian
Focaccia Barese
by Chef Andrea Larossa · 62K subscribers on YouTube
Authentic focaccia from Bari, made with a soft dough enriched with boiled potato, topped with peeled tomatoes, green olives, oregano, and generous olive oil. Crunchy outside, soft inside.
- Cook
- 12 min
- Difficulty
- easy
Ingredients
10 items- 300 gFlour
- 200 gSemola Rimacinata
- 160 gBoiled Potatoboiled and mashed
- 10 gDry Yeastor 20g fresh yeast
- 320 mlWaterup to 350 ml, at lukewarm temperature
- 30 gExtra Virgin Olive Oilfor the dough
- Peeled Tomatoescrushed by hand
- Olive Baresane Verdigreen Baresane olives with pit
- Oreganoto taste
- Coarse Saltcoarse salt to taste
Method
- Mix 300g type 0 flour, 200g remilled semolina, and 160g boiled potato in a bowl. Dissolve 10g dry yeast in 320ml lukewarm water and add to the flour mixture.
- Add 30g extra virgin olive oil and mix until a sticky dough forms. Do not knead excessively.
- Cover with plastic wrap and let rise for 1.5–2 hours or until doubled.
- Generously oil a baking tray with olive oil.
- Oil your hands and transfer the dough to the tray. Gently stretch it to fill the tray, using your fingertips to dimple the surface. Do not fold.
- Crush peeled tomatoes by hand over the dough, distributing evenly.
- Scatter green Baresane olives (with pit) over the dough.
- Sprinkle with oregano and coarse salt to taste.
- Drizzle generously with extra virgin olive oil.
- Bake at the highest temperature possible (ideally 270°C) for about 12 minutes, until golden and crispy on the bottom.
- Remove from oven, drizzle with a little more olive oil, and serve warm.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
