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Focaccia Barese
Focaccia Barese is a traditional Italian recipe (from the island of Bari) for a classic yeasted bread dough containing potatoes in the dough that's finished by inserting halved cherry tomatoes. The full recipe is presented here and I hope you enjoy this classic Italian version of: Focaccia Barese.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+60 minutes proving)
Serves:
6
Rating: 
Tags : Bread RecipesVegetable RecipesBaking RecipesItaly Recipes
This is a classic focaccia variant from the island of Bari that is made from a potato-based dough and which has cherry tomatoes baked into it.
Ingredients:
200g fine flour (grade 00)
100g fine semolina flour
250g potatoes, boiled and mashed (weigh after mashing)
1 tbsp fresh yeast
250ml lukewarm water
50ml extra-virgin olive oil
pinch of sugar
20 cherry tomatoes (small ones)
extra-virgin olive oil
sea salt flakes
Method:
Place about 50ml of the water in a cup, add the yeast and stir to dissolve. Now mix this with the remaining 200ml water.
Sift the flour and semolina flour into a bowl. Add the mashed potatoes (they should still be warm) and a pinch of sugar. Mix to combine then form a well in the centre and add the yeast mixture and the olive oil. Stir to combine all the ingredients together then use your hands to bring everything together as a dough.
Knead the dough for at least 10 minutes then cover with clingfilm (plastic wrap) and set aside to rise in a warm place for an hour.
Knock the dough back then grease a baking tray with olive oil. Turn the dough out into the centre then pat the dough out to form a round. Using your fingertips, make some dimples in the surface of the dough then insert the cherry tomatoes, sliced into halves, into the holes.
Brush the top of the dough with a mix of warm water and olive oil then sprinkle over the sea salt flakes. Cover lightly with clingfilm (plastic wrap) and set aside in a warm place for about 80 minutes, or until doubled in volume.
After this time, remove the plastic then transfer the focaccia to an oven pre-heated to 220°C and bake for about 30 minutes or until nicely risen and golden brown.
Remove from the oven and allow to cool slightly on a baking tray. Serve warm, sliced into wedges.
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