Focaccia Barese
Focaccia Barese is the icon of Puglian street food: tall, soft inside, crispy outside, and topped with cherry tomatoes, olives, and abundant extra virgin olive oil. It's eaten at any time of day, from breakfast to afternoon snack, and every neighborhood in Bari has its trusted baker.
In Old Bari, grandmothers still prepare it in their home kitchens and have it baked in the neighborhood oven.
Preparation
- 1
Mash the boiled potatoes and mix them with the flours.
- 2
Dissolve the yeast in lukewarm water and add it to the dough with the salt.
- 3
Knead vigorously for 15 minutes. The dough should be soft and sticky.
- 4
Let rise covered for 2 hours until doubled.
- 5
Oil a round baking pan (30 cm diameter) generously with oil. Spread the dough with oiled fingers.
- 6
Press the halved cherry tomatoes and olives into the surface of the dough.
- 7
Sprinkle generously with oil and coarse salt. Let rise for another 30 minutes.
- 8
Bake at 220°C for 25 minutes until golden.
Chef's Tips
The potato in the dough is the secret to Focaccia Barese: it makes it incredibly soft inside. The oil should be abundant both in the pan and on top. Focaccia is perfect when served warm.