Forget everything you think you know about focaccia. This isn't just any flatbread; this is Bari focaccia, a culinary masterpiece hailing from the sun-drenched shores of Puglia, Italy. Its golden-brown crust, yielding interior, and intensely flavorful aroma are the result of generations of tradition and a few carefully guarded secrets. We're talking about a focaccia that transcends mere bread, becoming a textural and gustatory experience unlike any other. The intense flavor comes from the high-quality ingredients and the slow fermentation process.
Prepare to embark on a culinary journey as we unveil the authentic recipe for Bari focaccia, a recipe passed down through families. This step-by-step guide will walk you through each stage, from preparing the dough to achieving that perfect crispy crust. Get ready to experience the true essence of Puglian baking and impress your friends and family with this unforgettable bread.
Tools Needed
- Bowl
- Spoon
- Cling film
- Tea towel
- 30cm cake tin
Ingredients
- Fresh brewer's yeast: 12 g
- Lukewarm water: 350 ml
- Sugar: 1 teaspoon
- Re-milled semolina flour: 500 g
- Extra virgin olive oil: 2 tablespoons
- Boiled potato: 100 g
- Salt: 10 g
- Flour (additional): 50 g
- Cherry tomatoes: 250 g
- Oregano
- Olives: 20
Step-by-Step Instructions
Step 1. Prepare the Dough
- Dissolve yeast, sugar in lukewarm water (30-35°C).
- Mix in semolina flour, olive oil, and boiled potato. Knead until smooth.
- Add salt and additional flour as needed, continuing to knead.
- Place dough in a greased bowl, cover, and let rise for 2-3 hours in a warm place.
Step 2. Shape and Rest the Focaccia
- Grease a 30cm cake tin and gently place the risen dough inside. Let rest for 10-15 minutes.
Step 3. Prepare and Add the Topping
- Wash and halve cherry tomatoes, season with salt, oil, and oregano.
- Spread the tomatoes and olives over the focaccia dough.
- Drizzle with olive oil and sprinkle with oregano and salt.
Step 4. Bake the Focaccia
- Bake in a static oven at 220°C for 20-25 minutes.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use re-milled semolina flour for a rustic texture, or 00 flour for a softer focaccia.
- You can use peeled tomatoes for a juicier topping.
- Let the dough rise in a warm place, such as an oven with the light on or a bread proofing box.
Nutrition
- N/A
FAQs
1. Can I use active dry yeast instead of fresh yeast?
Yes, you can substitute active dry yeast. Use about 1/3 the amount of active dry yeast as you would fresh yeast, and be sure to proof it according to package instructions before adding it to the dough.
2. What kind of olive oil should I use?
Use a good quality extra virgin olive oil. Its flavor will significantly impact the final taste of the focaccia, so choose one you enjoy.
So there you have it – your very own, authentic Bari focaccia. Enjoy the incredible aroma and satisfying texture of this Puglian delight, fresh from your oven. Buon appetito!