Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Focaccia Barese
Getting reviews...
- Level: Easy
- Total: 5 hr (includes rising and resting times)
- Active: 30 min
Focaccia Barese hails from the port city of Bari in Puglia, Italy, and is unique for its use of cooked potato in the dough. The potato and the use of 00 flour make the interior of the dough light, fluffy and tender. The semolina gives the bread structure and adds a chew to the crust and a light golden hue to the focaccia. Tomato, olives and oregano are the traditional toppings – just make sure to use very ripe tomatoes so they split easily when crushed and create lots of sweet juices when mixed with the olive oil.
- Level: Easy
- Total: 5 hr (includes rising and resting times)
- Active: 30 min
Ingredients
Directions
- Put the potato in a small saucepan with water to cover and bring to a simmer. Cook until the potato is tender when pierced with a knife, 20 to 25 minutes. Let cool slightly, then peel and press through a ricer or mash well with a masher. Let cool until just warm (not hot).
- Stir together the warm water and mashed potato in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast over. Stir and let stand until the yeast is foamy, 5 to 10 minutes.
- Add the semolina flour, 00 flour, 2 tablespoons of the olive oil and 2 teaspoons kosher salt to the potato water. Mix on low to combine, then increase the speed to medium and knead until the dough forms a loose, smooth ball on the dough hook, about 5 minutes. (Add a little more flour if the dough doesn’t form a ball at all or a bit more water if the ball is too tight.). Drizzle some olive oil in a medium bowl and add the dough, turning to coat. Cover and let rise until doubled in size, 2 to 3 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 500 degrees F. Coat the bottom of a large (12-inch) cast-iron skillet with 3 tablespoons olive oil. Add the dough and gently press it to fill the skillet. Let rise for 15 minutes.
- Meanwhile, put the tomatoes in a large bowl and roughly tear them open with your fingers. Add the olives, oregano, remaining 6 tablespoons olive oil and 1/2 teaspoon kosher salt. Let sit for 15 minutes for the tomatoes to release their juices a bit.
- After 15 minutes, dimple the focaccia with your fingers. Scatter the tomato mixture evenly over top and drizzle the juices from the bowl all over. Sprinkle with flaky salt.
- Bake on the bottom rack until the crust is deep golden brown, about 15 minutes. Move to the top rack and continue to bake until the top is golden and the tomatoes are blistered in places, 6 to 8 minutes more. Let cool in the pan for 5 minutes, then unmold and let cool until warm before slicing and serving.
