Impasto della Focaccia Barese (Bari-Style Focaccia Dough

Focaccia Barese is a traditional Italian bread originating from Bari, the capital of the Puglia region in southern Italy. This focaccia is renowned for its crispy crust, soft interior, and distinctive toppings of cherry tomatoes and olives. In this guide, I’ll walk you through the process of making the dough for Focaccia Barese, sharing insights from my own personal experience to help you achieve authentic results.

Notes:

The addition of mashed potato in the dough contributes to a soft and moist interior.

The high hydration of the dough results in a light and airy texture.

The toppings can be customized based on personal preferences or seasonal availability.

Ingredients:

• 200g (7 oz) semola rimacinata (finely ground semolina flour)
• 300g (10.5 oz) “00” flour (or all-purpose flour)
• 1 medium potato, boiled, peeled, and mashed
• 350ml (12 fl oz) lukewarm water
• 2 teaspoons dry active yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil

Toppings:

• 250-500g (1/2-1 lb) ripe cherry tomatoes, halved
• Green or black olives, pitted
• Dried oregano
• Coarse sea salt
• Extra virgin olive oil
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Equipment Needed:

• Large mixing bowl
• Measuring cups and spoons
• Potato masher or fork
• Wooden spoon or dough whisk
• Plastic wrap or a clean kitchen towel
• 28-30cm (11-12 inch) round baking pan
• Oven
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Preparation Steps:

1. Activate the Yeast:
   • In a small bowl, dissolve the sugar in the lukewarm water.
   • Sprinkle the dry active yeast over the water and let it sit for about 5 minutes until it becomes frothy.
2. Prepare the Dough:
   • In a large mixing bowl, combine the semola rimacinata, “00” flour, and salt.
   • Add the mashed potato and mix until evenly distributed.
   • Pour in the activated yeast mixture and olive oil.
   • Stir with a wooden spoon or dough whisk until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
3. First Rise:
   • Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 2-3 hours, or until it doubles in size.
4. Prepare the Toppings:
   • While the dough is rising, halve the cherry tomatoes and place them in a bowl.
   • Add the pitted olives, a drizzle of olive oil, a sprinkle of dried oregano, and a pinch of salt.
   • Mix gently and set aside to marinate.
5. Assemble the Focaccia:
   • Preheat your oven to 220°C (425°F).
   • Generously oil the bottom and sides of the baking pan.
   • Once the dough has risen, transfer it to the prepared pan.
   • Using your oiled fingers, gently stretch the dough to fit the pan, creating dimples on the surface.
   • Evenly distribute the marinated tomatoes and olives over the dough, pressing them slightly into the surface.
   • Drizzle a little more olive oil over the top and sprinkle with additional dried oregano and coarse sea salt.
6. Second Rise:
   • Cover the pan with plastic wrap or a kitchen towel and let the dough rise for an additional 30 minutes.
7. Bake:
   • Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
   • For an extra crispy bottom, you can place the pan on the lower rack of the oven for the first 10 minutes, then move it to the middle rack for the remaining time.
8. Cool and Serve:
   • Remove the focaccia from the oven and let it cool slightly before slicing.
   • Serve warm or at room temperature.

Variations and Tips:

• Additions: For a different flavor, consider adding thinly sliced red onions, fresh rosemary, or a sprinkle of grated Parmesan cheese before baking.
• Dietary Substitutions: To make the focaccia vegan, ensure the mashed potato is dairy-free and use a plant-based oil.
• Storage: Focaccia is best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. Reheat in the oven to restore its crispiness.
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Nutritional Information (Per Serving):

I hope this guide has made making Focaccia Barese seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.