Focaccia Barese
Ingredients
- 12 gr fresh yeast (2 tsp active dry yeast)
- 350 gr/ 2 3/4 cups all purpose flour
- 340ml / 1 1/2 cups room temperature water
- 250 gr / 2 cups Grano Duro rimacinato (semolina flour)
- 5 gr / 1/2 tsp sugar
- 1 medium potato, boiled, cooled and mashed
- 10 gr / 1 tsp salt
- 25 gr / 3 tblsp extra virgin olive oil plus more for top
- 10 cherry tomatoes
- 1/2 cup black or green olives
- oregano
- course salt
Instructions
- In a large bowl dissolve the yeast in half the water. Add the potato and mix in into the water. Then add the remaining water, olive oil, sugar and salt. Mix well.
- Add all the flour and mix with your hands until smooth and elastic. When it comes together, transfer it to the counter and continue kneading, for about 8 minutes
- Shape the dough into a ball, and place into a lightly oiled bowl. Cover with a cloth and let rise for about 3 hours.
- Coat 2 pans liberally with olive oil. We found that using a cast iron pan worked best. Divide the dough in two, and, using your hands, stretch it out to cover the pans. You may have to let it rest for a few minutes, to relax.
- Cover the pans and let rise for another 30 minutes.
- Preheat the oven to 250/300C (500/600F).
- Before putting the focaccia in the oven, brush the dough with olive oil. Add the tomatoes, crushing them with your hands so that the juices flow onto the dough. Scatter the olives as well, and using your fingers kind of push the tomatoes and the olives into the dough a bit. Season with salt and oregano and bake for 15-20 minutes.If your oven isn’t hot enough, it might take longer.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/04/focaccia-barese/