Focaccia Barese
Baking and Desserts • Italian
Description
Focaccia Barese
Ingredients
- Wheat Flour 10 oz
- Water 5 fl oz
- Potato 1 piece
- Olive Oil 2 tablespoons
- Dry yeast 0 oz
- Oregano a pinch
- Salt a pinch
- Tomatoes 5 oz
Step-by-Step Guide
Step 1
First, boil the potato in its skin. Once cooked, let it cool, then peel and mash it using a potato masher or pass it through a sieve.
Step 2
In a glass of water, add a tablespoon of sugar and crumble the yeast. Mix thoroughly until completely dissolved.
Step 3
In a bowl, combine the mashed potato, sifted flour, and gradually add the dissolved yeast mixture, kneading until you have a soft dough. Add salt and a bit of olive oil. To knead the dough well, you can use a mixer. The dough should be very soft but not liquid.
Step 4
Place the dough in a baking dish, approximately 24–26 cm in diameter, well greased with olive oil, cover with a slightly damp towel, and let it rise for about 1–1.5 hours.
Step 5
Prepare the filling for the focaccia: wash the tomatoes, cut them in half, remove the green part, and place them in a bowl. Add salt, oregano, and olive oil, and let it sit for a few minutes to infuse.
Step 6
On the risen dough, place the tomatoes, pressing them in slightly, sprinkle with oregano, drizzle with olive oil, and let it rest for another 30 minutes in a warm place.
Step 7
Then bake the focaccia in the oven for the first 15 minutes at 355°F, then increase the temperature to 430°F and bake until done for another 10–15 minutes.
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