Focaccia Barese - Mediterranean Recipe

Focaccia Barese

🌍 Mediterranean, Italy (Apulia/Bari) Difficulty: ●●●○○

Bari's focaccia style is wetter and more olive-oil-saturated than Ligurian versions.

Ingredients

• 500g bread flour
• 7g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 300ml warm water
• 60ml olive oil + more for pan. Topping: halved cherry tomatoes
• kalamata olives
• dried oregano
• coarse salt

Method

1. Dissolving — Dissolve yeast and sugar in warm water. Rest 10 min.
2. Combining — Combine flour, salt, add yeast water and oil. Knead 10 min until smooth.
3. Resting — Rest 1 hour until doubled. Press into oiled 30×40cm pan.
4. Dimpling — Dimple surface generously with fingers. Press in tomato halves and olives.
5. Drizzling — Drizzle oil, scatter oregano and salt. Rest 30 min. Bake 220°C (425°F)/220°C (425°F) for 25 min.

Tags: bread flour, dried yeast, sugar, warm water, olive oil + more for pan. topping: halved cherry tomatoes · Source: Brittani's Almanac