Focaccia Barese

Breads & Pizza

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Today, I feel like sharing with you one of the tastiest dishes I have discovered in the Italian region of Puglia. The focaccia barese, as the name implies, comes from the city of Bari. It is known for its essential ingredients – boiled potato and durum wheat semolina.

Soft, soft, with a crispy and golden crust and with many cherry tomatoes, olives, and aromatic oregano. The best thing about this recipe is that it does not lose its characteristic and its perfume is still very appetizing!

Focaccia Barese Insight

The focaccia is the snack for excellence in Bari. There is no time of the day that is not appropriate to eat it. In fact, you can find it in the bakeries from the early morning.  It is also used to replace lunch or dinner but is usually eaten at any time of the day as a snack. However, unlike the pizza, you have to pay attention when eating it while walking cause tomatoes are not held together by any mozzarella, and may fall and stain the clothes.

It is the favorite lunch of most school children and wrapped in oiled paper will remain soft till the midday break. It’s also the meal by excellence at the beach and during football matches often accompanied by the tastiest mortadella. In short, from early morning until late evening the focaccia accompanies the Baresi throughout the day. It is difficult to describe every sensation that this focaccia conveys. I just suggest you visit a bakery while in Bari and buy it as soon as it is baked. Otherwise, your best option is to follow this recipe step by step and finally enjoy the result!

Noteworthily, every family from Bari would have their own special mix, using some secret ingredients passed from generations making the dough unique and difficult to copy. The secret ingredient can be as simple as a pinch of sugar or a particular spice.

Focaccia Barese Step by Step

Firstly, boil a medium potato, drain, and while still hot, reduce it to a puree using a masher.

In a large bowl sift the flour, the semolina, and mix. Dissolve the yeast in slightly warm water. Subsequently, add the warm mashed potatoes to the flours, the brewer’s yeast dissolved in the water, the malt or honey, and start mixing the ingredients together with salt

At this point, you either use a bread maker to work the dough or continue working the knead the dough with the hands. In the latter case, transfer the dough to the floured work surface and continue to knead until a smooth, homogeneous, elastic, and soft dough is obtained. (You can add a little more flour if the dough is too sticky)

Pour a little drizzle of extra virgin olive oil into the bowl, arrange the dough and let rise for about 3/4 hours in a warm place covered with plastic wrap. The volume of the dough should double the volume

After about 30 minutes of leaving proceed with the fold in the bowl: with your hands slightly greased with oil, take a flap of the dough, stretch it upwards and then bring it to the center of the dough itself. Turn the bowl, take another piece of dough or the angle of dough obtained with the first fold, lengthen it, and bring it back to the center. Repeat everything until the turn of the bowl is completed. Make the folds twice every 30 minutes)

After the creases continue to rise the dough.

Grease two baking trays with olive oil lay the leavened dough and with your fingertips enlarge giving the desired thickness. (32cm) Bake in a preheated oven at 250 degrees for 20 minutes.

Season with cherry tomatoes washed and divided in half, a drizzle of extra virgin olive oil, oregano, and olive if you like.

Bake the Bari focaccia in a preheated oven at 250 degrees for about 20 minutes. For 5 minutes place the pan under the grill to obtain a nice browning. Let cool and enjoy!

Accompaniments and Sides

The focaccia can be also topped with rocket leaves, tomatoes, and cheese.

Recipe

Yum

AuthorwellbeingbaristaCategory, DifficultyIntermediate

Yields6 Servings
Prep Time3 hrsCook Time20 minsTotal Time3 hrs 20 mins

For the dough (2 32cm Focacias)
 300 g Flour
 200 g Durum wheat semolina
 350 ml Water
 100 g Potato
 50 ml Olive oil
 1 g Salt
 1 tsp Honey
To Season
 400 g Cherry tomatoes
 20 Olives
 5 g Salt
 5 g Oregano
Nutrition Facts

Servings 6


Amount Per Serving
Calories 347Calories from Fat 63
% Daily Value *
Total Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 789mg33%
Potassium 239mg7%
Total Carbohydrate 70g24%
Dietary Fiber 10g40%
Sugars 3g
Protein 10g20%

Vitamin A 28%
Vitamin C 11%
Calcium 14%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Boil a medium potato, drain, and while still hot, reduce it to a puree using a masher.

2

In a large bowl sift the flour, the semolina and mix.

3

Dissolve the yeast in slightly warm water.

4

Add the warm mashed potatoes to the flours, the brewer's yeast dissolved in the water, the malt or honey and start mixing the ingredients.

5

Add the salt and transfer the dough to the floured work surface and continue to knead until a smooth, homogeneous, elastic and soft dough is obtained. (You can add a little more flour if the dough is too sticky)

6

Pour a little drizzle of extra virgin olive oil into the bowl, arrange the dough and let rise for about 3/4 hours in a warm place covered with plastic wrap. The volume of the dough should double the volume

7

After about 30 minutes of leaving proceed with the fold in the bowl: with your hands slightly greased with oil, take a flap of the dough, stretch it upwards and then bring it to the enter of the dough itself. Turn the bowl, take another piece of dough or the angle of dough obtained with the first fold, lengthen it and bring it back to the center. Repeat everything until the turn of the bowl is completed. Make the folds twice every 30 minutes)

8

After the creases continue to rise the dough.

9

Grease two baking trays with olive oil, lay the leavened dough and with your fingertips enlarge giving the desired thickness. (32cm) Bake in a preheated oven at 250 degrees for 20 minutes.

10

Season with cherry tomatoes washed and divided in half, a drizzle of extra virgin olive oil, oregano and olive if you like.

11

Bake the Bari focaccia in a preheated oven at 250 degrees for about 20 minutes. For 5 minutes place the pan under the grill to obtain a nice browning. Let cool and enjoy!

Ingredients

For the dough (2 32cm Focacias)
 300 g Flour
 200 g Durum wheat semolina
 350 ml Water
 100 g Potato
 50 ml Olive oil
 1 g Salt
 1 tsp Honey
To Season
 400 g Cherry tomatoes
 20 Olives
 5 g Salt
 5 g Oregano

Directions

1

Boil a medium potato, drain, and while still hot, reduce it to a puree using a masher.

2

In a large bowl sift the flour, the semolina and mix.

3

Dissolve the yeast in slightly warm water.

4

Add the warm mashed potatoes to the flours, the brewer's yeast dissolved in the water, the malt or honey and start mixing the ingredients.

5

Add the salt and transfer the dough to the floured work surface and continue to knead until a smooth, homogeneous, elastic and soft dough is obtained. (You can add a little more flour if the dough is too sticky)

6

Pour a little drizzle of extra virgin olive oil into the bowl, arrange the dough and let rise for about 3/4 hours in a warm place covered with plastic wrap. The volume of the dough should double the volume

7

After about 30 minutes of leaving proceed with the fold in the bowl: with your hands slightly greased with oil, take a flap of the dough, stretch it upwards and then bring it to the enter of the dough itself. Turn the bowl, take another piece of dough or the angle of dough obtained with the first fold, lengthen it and bring it back to the center. Repeat everything until the turn of the bowl is completed. Make the folds twice every 30 minutes)

8

After the creases continue to rise the dough.

9

Grease two baking trays with olive oil, lay the leavened dough and with your fingertips enlarge giving the desired thickness. (32cm) Bake in a preheated oven at 250 degrees for 20 minutes.

10

Season with cherry tomatoes washed and divided in half, a drizzle of extra virgin olive oil, oregano and olive if you like.

11

Bake the Bari focaccia in a preheated oven at 250 degrees for about 20 minutes. For 5 minutes place the pan under the grill to obtain a nice browning. Let cool and enjoy!

Focaccia Barese

Nutritional Information

The Focaccia Barese can be eaten both as a meal or as a snack for adults and kids alike. Though it’s a little high in carbohydrates, its still low in calories.

Calories Carbs Fat Protein
Macros 347cals 70g 7g 10g
Macros % 73.1% 16.4% 10.4%

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