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Bari focaccia recipe

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Quantity for 1 classic baking pan.

For the dougho:
200 grams of flour 00
200 gr re-milled durum wheat semolina
100 gr of Manitoba flour that you can replace with 0 flour but I recommend you use it for maximum softnessa)
300 g water at room temperature
150 gr whole potatoes
15 gr of salt
2 and a half tablespoons of extra virgin olive oil
2 teaspoons of dry dehydrated brewer's yeast 4 g alternatively 10 g of fresh brewer's yeastsco)

To season:
500 gr of cherry tomatoes
15 20 black olivese
extra virgin olive oil
dried oregano
How to make the Focaccia Barese
First of all, mix all the flours together, take 95 g from the total, place in a bowl and add to the yeast and 100 g of water taken from the total.
Mix together until it forms a soft leaven.
Cover with cling film and leave to rise, with the oven turned off recently, for about 2 hours or in any case until it doubles in volume and fills with bubbles.
In the meantime that the leavening rises, wash the potatoes, boil them, mash them with a potato masher to obtain a puree. Let them cool completely before adding them to the dough..
Prepare the dougho
To make the Bari focaccia, you can proceed either by hand, then combining all the ingredients in a bowl or with a planetary mixer.
Start by inserting all the flours, the remaining water and the cold potato puree into the raised dough: mix with your hands or with the K whisk..
The dough is soft, so it must be, mix until the liquids are completely absorbed and the dough has taken its
String adding the oil little by little, spoon after spoon: finally the salt..
The dough must have taken the rope, but it will still be quite soft, don't worry! during the creases it will congeal even if it must never be hard or too compact!!
when the dough is ready, pour it on a work surface dusted with flour..
Sprinkle the dough, with your hands dirty with flour give two folds like a wallet: with your hands still dusted with flour, give two more folds to the sides..
The dough at this point should have always taken shape with the hands of flour, turn it, make it smooth on the surface, make a ball and put it in a bowl::
Cover with cling film.
Let it rise at about 26-28 oven turned off recently until the dough of your Bari focaccia triples in volume about 3 hours.a 3 h).
How to roll out the Bari focaccia
Apulian tradition wants the focaccia to be beautifully greased! anoint your hands with a thread of oil. Oil the pan. You can use the classic rectangular oven or two rounds of 28 30 cmcm
Take the dough with your hands dirty with oil, wrap the dough in your hands, greasing it with your hands and spread it out in a lightly oiled pan, tapping with your fingertips, spreading the dough well.o.
If you want you can add 1 onion cut into slices under the dough just like in the focaccia..
The onions in cooking will caramelize giving a very good taste!
At this point let it rise for 30 minutes to 26°
Meanwhile, cut the cherry tomatoes in half, toss them all together in a bowl with salt, oil and oregano.
Season the Focaccia from Bari
Sink the cherry tomatoes a little in the semi-leavened dough, alternating with some black olives. Fill well and distribute a little cherry tomato juice to flavor.e.
Complete with a drizzle of oil, oregano and a pinch of salte
Let it rise for at least 1 hour and a half until the focaccia has doubled in volume.

Perfect cooking of the Bari focaccia.
Use a static oven, 200 hot..
Place the pan on the bottom of the oven in contact if you want a nice crunchy edge and cook about 12 minutes if the pan is small 15 minutes if you wash prepared in the oven pan..
The edge should be slightly colored
Then transfer the focaccia from Bari to the medium-high part of the oven and immediately activate the grill, let it cook for another 6-7 minutes if the pan is small, another 10-12 minutes if it is large.
Remove the Focaccia from Bari and let it cool for 5 minutes! Delicious hot or cold!

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