Focaccia Barese
4 servings
180 minutes
Focaccia barese is a traditional dish from the Apulia region, reflecting the richness of Italian cuisine. Its uniqueness lies in the use of potatoes in the dough, giving the baked good a special softness and lightness. The focaccia is topped with juicy tomatoes, aromatic oregano, and olive oil, creating an incredible harmony of flavors. It has a light crispy crust while remaining tender inside. In Italy, this focaccia is often served as an aperitif alongside a glass of red wine or used as a base for sandwiches. The history of this dish dates back to ancient Rome when bakers made similar flatbreads on hot stones. Today, focaccia barese symbolizes home comfort and the gastronomic culture of southern Italy.
1
First, boil the potatoes in their skins. Let the cooked potatoes cool, then peel them and mash using a masher or pass through a sieve.
- Potato: 1 piece
2
Add a spoon of sugar and crumbled yeast to a glass of water. Mix thoroughly until completely dissolved.
- Water: 150 ml
- Fresh yeast: 10 g
3
In a bowl, we place mashed potatoes, sifted flour, and gradually add dissolved yeast in water, kneading a soft dough, adding salt and a bit of olive oil. To knead the dough well, a mixer can be used. The dough should be very soft but not liquid.
- Potato: 1 piece
- Wheat flour: 250 g
- Water: 150 ml
- Olive oil: 2 tablespoons
- Salt: pinch
4
Place the prepared dough in a baking pan, approximately 24–26 cm in diameter, well greased with olive oil, cover the pan with a slightly damp towel, and let it rise for about 1–1.5 hours.
- Olive oil: 2 tablespoons
5
Preparing the filling for 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.
- Tomatoes: 100 g
- Salt: pinch
- Oregano: pinch
- Olive oil: 2 tablespoons
6
On the prepared dough, place the tomatoes, sprinkle with oregano, lightly moisten with olive oil, and let it rest for another 30 minutes in a warm place.
- Tomatoes: 100 g
- Oregano: pinch
- Olive oil: 2 tablespoons
7
Then bake the focaccia in the oven for the first 15 minutes at 180 degrees, then increase the temperature to 220 degrees and bake until done for another 10-15 minutes.
