Rustic Focaccia Barese Recipe
See the magic that happens when a little potato is added to focaccia dough for an amazingly light and fluffy focaccia bread. Focaccia barese is topped with oil-marinated tomatoes and olives for a rustic focaccia bread recipe you'll want to make on repeat.
Servings 12
Equipment
Ingredients
- 500 grams of flour between “00” and semolina flour approximately 3 cups plus 2 Tablespoons; 2:1 ratio of semolina to double 00
- 1 packet instant yeast 7 grams; 2 ¼ teaspoons
- 12.5 grams sugar 1 Tablespoon
- 1 Yukon Gold potato peeled, cooked and mashed; about 15 grams or 5.5 oz.
- 12.5 grams kosher salt 1 Tablespoon
- 400 grams water about 1 ⅔ cup
- 55 grams olive oil ¼ cup; plus more for tomatoes
Topping:
- Olive oil
- Cherry tomatoes halved
- Black olives halved
- Rosemary
- Flaky salt such as Maldon
Instructions
- Mix the flours, yeast and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer on low and give a few spins to combine. Add the potato and ½ of the water together and mix on low. Add the rest of the water along with the salt and mix.500 grams of flour between “00” and semolina flour, 1 packet instant yeast , 12.5 grams sugar, 1 Yukon Gold potato, 400 grams water , 12.5 grams kosher salt
- Add in the olive oil and mix the dough until a ball comes together.55 grams olive oil
- Transfer the dough to an oiled bowl and cover for 2 hours.
- Remove the dough to an oiled cast iron skillet (12” preferred”” and allow to rise again for 1 hour.
- Mix tomatoes, a healthy drizzle of olive oil the black olives and allow to sit while the dough rises.Olive oil, Cherry tomatoes, Black olives
- Preheat oven to 400˚.
- Using your fingers, make dimples in the dough. Spoon over tomatoes and olives and sprinkle with rosemary and salt.Rosemary, Flaky salt
- Bake at 425˚ for 25-30 minutes or until charred and golden brown. Cut into wedges and serve.
Notes
Tips
Wet your fingertips with oil or some water before pressing your fingertips in the focaccia dough. This will avoid the dough sticking to your hands.
