Home / Recipes / BREADS & BAKING / ITALIAN BREADS
Category: BREADS & BAKING / ITALIAN BREADS

Authentic Focaccia Barese (Pugliese Style with Potato & Cherry Tomatoes)

Authentic Focaccia, Italian Regional Baking, Yeast Doughs, Apulian Specialties

Language
EN HE RU

Authentic Focaccia Barese (Pugliese Style with Potato & Cherry Tomatoes)

Authentic Focaccia, Italian Regional Baking, Yeast Doughs, Apulian Specialties

PREP time 20 min (plus 2.5 hours total proofing)
Cook Time 30 min
Total Time 3 hours 10 min
Yield 8 1 Large Deep Pan (6-8 Servings)
Difficulty Medium

Ingredients

  • Dough Base: 350g white flour (Tipo 00 or bread flour), 250g semolina flour (rimacinata), 1 small boiled potato (peeled and riced/mashed), 10g fresh yeast, 20g extra virgin olive oil, 10g fine salt, 330ml lukewarm water

  • Toppings & Assembly: Halved ripe cherry tomatoes, pitted black olives, fresh oregano leaves, generous extra virgin olive oil for pan and drizzling, flaky sea salt

Method

  1. 01

    Prepare Dough Base:Combines semolina and riced potato. In a large mixing bowl, combine Tipo 00 flour and fine semolina. Add fresh yeast, mashed boiled potato, extra virgin olive oil, water, and salt.
  2. 02

    Knead & First Proof:Develops light, airy structure. Knead the dough for approximately 10 minutes until soft, smooth, and slightly sticky. Cover with a damp cloth and let proof at room temperature for 2 hours until doubled in size.
  3. 03

    Shape in Deep Pan:Crucial for crispy bottom crust. Generously oil a deep baking pan or cast-iron skillet with olive oil. Transfer the risen dough into the pan and gently stretch it with oiled fingers to cover the bottom.
  4. 04

    Top & Rest:Press juices into dough.
    Press halved cherry tomatoes cut-side down, black olives, and fresh oregano into the dough, creating deep dimples. Cover and allow to rest/proof for another 30 minutes.
  5. 05

    Bake to Golden Precision:220°C (425°F) for 30 minutes. Preheat oven to 220°C (425°F). Drizzle extra olive oil over the top and bake for 30 minutes until golden brown with a golden, crispy bottom crust. Serve warm.

Step by step

Clear process images displayed in the same order as the method.

Combines semolina and riced potato. In a large mixing bowl, combine Tipo 00 flour and fine semolina. Add fresh yeast, mashed boiled potato, extra virgin olive oil, water, and salt. 1
Prepare Dough Base:

Combines semolina and riced potato. In a large mixing bowl, combine Tipo 00 flour and fine semolina. Add fresh yeast, mashed boiled potato, extra virgin olive oil, water, and salt.

Develops light, airy structure. Knead the dough for approximately 10 minutes until soft, smooth, and slightly sticky. Cover with a damp cloth and let proof at room temperature for 2 hours until doubled in size. 2
Knead & First Proof:

Develops light, airy structure. Knead the dough for approximately 10 minutes until soft, smooth, and slightly sticky. Cover with a damp cloth and let proof at room temperature for 2 hours until doubled in size.

Crucial for crispy bottom crust. Generously oil a deep baking pan or cast-iron skillet with olive oil. Transfer the risen dough into the pan and gently stretch it with oiled fingers to cover the bottom. 3
Shape in Deep Pan:

Crucial for crispy bottom crust. Generously oil a deep baking pan or cast-iron skillet with olive oil. Transfer the risen dough into the pan and gently stretch it with oiled fingers to cover the bottom.

Press juices into dough. Press halved cherry tomatoes cut-side down, black olives, and fresh oregano into the dough, creating deep dimples. Cover and allow to rest/proof for another 30 minutes. 4
Top & Rest:

Press juices into dough. Press halved cherry tomatoes cut-side down, black olives, and fresh oregano into the dough, creating deep dimples. Cover and allow to rest/proof for another 30 minutes.

220°C (425°F) for 30 minutes. Preheat oven to 220°C (425°F). Drizzle extra olive oil over the top and bake for 30 minutes until golden brown with a golden, crispy bottom crust. Serve warm. 5
Bake to Golden Precision:

220°C (425°F) for 30 minutes. Preheat oven to 220°C (425°F). Drizzle extra olive oil over the top and bake for 30 minutes until golden brown with a golden, crispy bottom crust. Serve warm.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

The Print Recipe button should print text only, without navigation or oversized images.