Focaccia Barese by @cakeofgina_

1h8

2 servings

🌾

350 g

Flour type 0

🌾

250 g

Re-milled durum wheat semolina

💧

460 ml

Water

🥔

150 g

Boiled potato

🍞

12 g

Fresh brewer's yeast

🍬

5 g

Sugar

🧂

17 g

Salt

🍅

300 g

Cherry tomatoes

🫒

80 g

Apulian olives

🫒

140 ml

Extra virgin olive oil

🌿

2 g

Oregano

  1. Boil
    • boiled potato

    Boil 150 g potato until tender. Mash it finely with a fork or potato masher.

  2. Place
    • type 0 wheat flour
    • remilled durum wheat semolina
    • sugar

    Place 350 g type 0 wheat flour and 250 g remilled durum wheat semolina in the large mixing bowl. Add 5 g sugar and 12 g fresh baker's yeast.

  3. Pour
    • water
    • Flour type 0
    • Re-milled durum wheat semolina

    Pour 400 ml water into the bowl. Mix until the dry ingredients are hydrated.

  4. Add
    • boiled potato

    Add the mashed 150 g potato. Knead until it is fully incorporated.

  5. Add
    • salt

    Add 15 g salt. Knead the dough for 5 minutes until smoother and elastic.

  6. Fold

    Fold the dough over itself once from each side. Rest it for 20 to 25 minutes.

  7. Rest

    Repeat the set of folds. Rest the dough for another 20 to 25 minutes.

  8. Divide

    Divide the dough into 2 equal portions. Shape each portion into a dough ball.

  9. Place
    • extra-virgin olive oil

    Oil the 2 baking pans generously with extra-virgin olive oil. Place 1 dough ball in each pan.

  10. Wrap
    • extra-virgin olive oil

    Oil the surface of both dough balls. Cover both pans with plastic wrap.

  11. Rise

    Let the dough rise until doubled in volume. Keep the pans in a warm draft-free place.

  12. Press
    • extra-virgin olive oil

    Oil the risen dough surfaces lightly. Press each dough gently to fill its pan.

  13. Crush
    • cherry tomatoes

    Crush 300 g cherry tomatoes over the dough to release their juice. Press the tomatoes into the dough.

  14. Press
    • Puglian olives

    Scatter 80 g Puglian olives across both focaccias. Press them lightly into the dough.

  15. Combine
    • water for brine
    • extra-virgin olive oil for brine
    • salt for brine

    Combine 60 ml water, 40 ml extra-virgin olive oil for brine, and 2 g salt for brine. Shake until emulsified.

  16. Pour
    • water for brine
    • extra-virgin olive oil for brine
    • salt for brine

    Pour the brine evenly over both focaccias. Sprinkle 2 g dried oregano on top.

  17. Bake

    Bake at 200 to 220°C until deeply golden. Cook for 25 to 30 minutes.

Focaccia Barese by @cakeofgina_

1h8

2 servings

🌾

350 g

Flour type 0

🌾

250 g

Re-milled durum wheat semolina

💧

460 ml

Water

🥔

150 g

Boiled potato

🍞

12 g

Fresh brewer's yeast

🍬

5 g

Sugar

🧂

17 g

Salt

🍅

300 g

Cherry tomatoes

🫒

80 g

Apulian olives

🫒

140 ml

Extra virgin olive oil

🌿

2 g

Oregano

Preparation Steps

  1. Step 1/17

    Boil 150 g potato until tender. Mash it finely with a fork or potato masher.

    🥔boiled potato
    🥔fork or potato masher

  2. Step 2/17

    Place 350 g type 0 wheat flour and 250 g remilled durum wheat semolina in the large mixing bowl. Add 5 g sugar and 12 g fresh baker's yeast.

    🌾type 0 wheat flour
    🌾remilled durum wheat semolina
    🍬sugar
    🍞fresh baker's yeast
    🥣large mixing bowl
    ⚖️digital kitchen scale

  3. Step 3/17

    Pour 400 ml water into the bowl. Mix until the dry ingredients are hydrated.

    💧water
    🥣large mixing bowl
    🥛measuring jug

  4. Step 4/17

    Add the mashed 150 g potato. Knead until it is fully incorporated.

    🥔boiled potato
    🥣large mixing bowl
    🥔fork or potato masher

  5. Step 5/17

    Add 15 g salt. Knead the dough for 5 minutes until smoother and elastic.

    🧂salt
    🥣large mixing bowl

  6. Step 6/17

    Fold the dough over itself once from each side. Rest it for 20 to 25 minutes.

    🥣large mixing bowl
    🥐dough scraper

  7. Step 7/17

    Repeat the set of folds. Rest the dough for another 20 to 25 minutes.

    🥣large mixing bowl
    🥐dough scraper

  8. Step 8/17

    Divide the dough into 2 equal portions. Shape each portion into a dough ball.

    🥐dough scraper
    ⚖️digital kitchen scale

  9. Step 9/17

    Oil the 2 baking pans generously with extra-virgin olive oil. Place 1 dough ball in each pan.

    🫒extra-virgin olive oil
    🍳28 cm round baking pan

  10. Step 10/17

    Oil the surface of both dough balls. Cover both pans with plastic wrap.

    🫒extra-virgin olive oil
    🍳28 cm round baking pan
    🧻plastic wrap

  11. Step 11/17

    Let the dough rise until doubled in volume. Keep the pans in a warm draft-free place.

    🍳28 cm round baking pan
    🧻plastic wrap

  12. Step 12/17

    Oil the risen dough surfaces lightly. Press each dough gently to fill its pan.

    🫒extra-virgin olive oil
    🍳28 cm round baking pan

  13. Step 13/17

    Crush 300 g cherry tomatoes over the dough to release their juice. Press the tomatoes into the dough.

    🍅cherry tomatoes
    🍳28 cm round baking pan

  14. Step 14/17

    Scatter 80 g Puglian olives across both focaccias. Press them lightly into the dough.

    Puglian olives
    🍳28 cm round baking pan

  15. Step 15/17

    Combine 60 ml water, 40 ml extra-virgin olive oil for brine, and 2 g salt for brine. Shake until emulsified.

    💧water for brine
    🫗extra-virgin olive oil for brine
    🧂salt for brine
    🥛measuring jug

  16. Step 16/17

    Pour the brine evenly over both focaccias. Sprinkle 2 g dried oregano on top.

    💧water for brine
    🫗extra-virgin olive oil for brine
    🧂salt for brine
    🌿dried oregano
    🍳28 cm round baking pan
    🥛measuring jug

  17. Step 17/17

    Bake at 200 to 220°C until deeply golden. Cook for 25 to 30 minutes.

    🍳28 cm round baking pan

Composition

Ingredients

Types

Liquids, Vegetables, Sweeteners, Seasonings, Oils

Ingredients

Flour type 0, Re-milled durum wheat semolina, Water, Boiled potato, Fresh brewer's yeast, Sugar, Salt, Cherry tomatoes, Apulian olives, Extra virgin olive oil, Oregano

Notes

Flour type 0 (13g protein content), Water (for the dough, for the emulsion, 60% of the emulsion mix), Boiled potato (mashed, optional, some people skip it), Sugar (for the dough), Salt (for the dough, 12 to 15g, for the emulsion, amount not given), Cherry tomatoes (for topping, amount not given), Apulian olives (for topping, author had run out, amount not given), Extra virgin olive oil (for topping and greasing the pans, amount not given), Oregano (for topping, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Lactose-free

Calories

510 kcal

Macro nutrients

Carbohydrates: 76g, Protein: 13g, Fat: 17g, Fiber: 5g, Sugars: 4g, Sodium: 760mg

Nutritional Information

Minerals

Sodium: 760mg, Potassium: 240mg, Iron: 3.2mg

Vitamins

Vitamin C: 9mg, Vitamin B6: 0.25mg, Vitamin E: 2.1mg

Preparation

Time Information

Preparation

40 minutes

Cooking

28 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

large mixing bowl, digital kitchen scale, fork or potato masher, dough scraper, 28 cm round baking pan, measuring jug, plastic wrap

Appliances

Oven

Type

Type

Type Of Dish

Bread, Snack, Appetizer, Main Course, Breakfast

Occasions

Breakfast, Lunch, Dinner, Picnic, Beach day, Aperitivo

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Puglia

Various

Aspect

Texture

Crispy, Chewy, Soft, Airy, Juicy

Flavors

Savory, Tangy, Herbaceous, Olive-rich, Wheaty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store fully cooled focaccia in an airtight container or paper bag.,Keep away from direct sunlight and humidity.), fridge : 4 days (Store in an airtight container.,Reheat in the oven before serving for the best texture.), freezer : 3 months (Cool completely before freezing.,Wrap portions tightly and reheat from thawed or frozen.)