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Focaccia Barese Bread
Focaccia Barese: Apulian Focaccia Bread

Focaccia Barese Bread

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Ingredients

Adjust Servings:
350 g 00 Flour
250 g Durum Wheat Semolina
20 g Olive Oil
10 g Fresh Yeast
200 g Potatoes
10 g Salt
330 g Water
70 g Pitted Black Olives
100 g Cherry Tomatoes
Oregano
Cuisine:

    Focaccia Barese is a traditional bread from Puglia, known for its soft texture, dimpled surface, and toppings of cherry tomatoes and olives.

    • 55 minutes
    • Serves 6
    • Medium
    class="bordered-title"> Ingredients

    Focaccia Barese is a traditional Italian bread from Puglia. It’s known for its soft texture, dimpled surface, and toppings of cherry tomatoes and olives. The dough, made from durum wheat semolina, gives it a distinctive yellow hue and a slightly nutty flavor. The addition of boiled potatoes to the dough lends a moist, tender crumb that sets it apart from other focaccia varieties.

    This delightful bread is more than just a dish; it’s a celebration of simple, quality ingredients and time-honored baking traditions. Whether enjoyed as a snack, an appetizer, or alongside a hearty Italian meal, Focaccia Barese is a treat for the senses.

    Experience the authentic taste of Puglia with Focaccia Barese, a true Italian delicacy that brings the warmth and flavor of Italy to your table. So, the next time you’re craving a slice of Italy, remember – nothing beats the rustic charm and mouth-watering flavors of Focaccia Barese.

    Steps

    1
    Done
    15 minutes

    Boil a potato

    Boil a potato in boiling water. Once cooked, rinse it under cold water and peel it. Mash the potato.

    2
    Done
    20 minutes

    Focaccia Barese Dough

    In the bowl of a mixer or in a salad bowl, pour the flours and then the crumbled yeast. Add half of the water and then the malt. Knead until all the ingredients are combined. Then add the mashed potato and knead to incorporate it well. Add the salt and the remaining water little by little. Knead to incorporate all the water before adding more. Once all the water is incorporated, add the pitted olives and a drizzle of olive oil. Knead again until you get a smooth dough that does not stick to the sides of the bowl. Let it rise, covered, until the dough has doubled in volume.

    3
    Done
    10 minutes

    Slap and Fold

    On a floured work surface, work the dough by making a few folds and then form a ball. Place it in a well-oiled circular mold. Cover with a cloth and let it rise for at least 30 minutes.

    4
    Done
    5 minutes

    Garnish

    Garnish with cherry tomatoes cut in half and pitted olives. Add a few leaves of oregano, a drizzle of oil, and coarse salt. Let it rise for another 30 minutes before baking.

    5
    Done
    20 minutes

    Baking the Focaccia Barese

    Bake the Focaccia Barese in a preheated oven at 200°C. Bake for 20 to 25 minutes until the crust is nicely golden. Monitor the cooking.

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