Focaccia Barese Italian Bread Recipe
Easy Focaccia Barese Recipe with a crisp chewy crust, airy soft center, and amazing tomatoes and olives topping.
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 Maple Syrup or Molasses
To Season
- 400 g Cherry tomatoes
- 20 Olives
- 5 g Salt
- 5 g Oregano
Instructions
- Boil a medium potato, drain, and while still hot, reduce it to a puree using a masher.
- In a large bowl combine and sift the flour and semolina. Then add the yeast dissolved in luke warm water, the mashed potatoes and the maple syrup (or molasses). Mix by hand or using a mixer.
- Add the salt and a drizzle of extra virgin olive oil and knead until you have a smooth dough without lumps adjusting with water if necessary (You can add a little more flour if the dough is too sticky)
- Put the dough to rise into a bowl, arrange the dough and let rise for about 1½ to 2 hours. If you're going to use two different baking trays then divide immediately into two bowls. Leave in a warm place covered with plastic wrap. The volume of the dough should double the volume
- 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, oregano and olives if you like. Sprinkle the focaccia with salt and another drizzle of extra virgin olive oil and let it rise again in the pan for 20 or 30 mins.
- Bake the Bari focaccia in a preheated oven at 220° C static for about 20 minutes. For 5 minutes place the pan under the grill to obtain a nice browning.
- Enjoy it alone or with cold cuts and cheeses to taste.
Notes
- You can do the Focaccia Italian Bread with Bread Machine.