Focaccia Barese

Ingredients – For 1 Focaccia

• 300g of 00 Flour
• 200g of Durum Wheat Semolina Flour
• 1 Boiled Potato
• 40g of Butter
• 35g of Fresh Yeast
• 350ml of Warm Water
• 15 Cherry Tomatoes
• 15 Green Olives
• A Handful of Salt
• A Pinch of Sugar
• A Drizzle of Extra Virgin Olive Oil
• Oregano to taste

Method

To make the focaccia, start by crushing the boiled potato and combining it with the two sifted flours in a large bowl.

Dissolve the yeast and sugar in 100 ml of water and pour them into the bowl, starting to knead vigorously. Add the fine salt and then melt half of the butter and add that to your dough, continuing to work it and adding warm water, until it becomes smooth and elastic

Once you have obtained a soft dough, cover the bowl with a damp cloth and then put it to rest in a dry place waiting for it to rise, waiting at least 30 minutes. Once the dough has doubled in volume, take it out of the bowl and roll it out into a large baking pan, which you will have first sprinkled with the remaining butter.

Now place the black olives and cherry tomatoes, cut in half, on the surface of your focaccia from Bari, with the skin side up.

Brush the surface of the focaccia with a little water mixed with oil, sprinkle a quantity of oregano on top and then bake at 180 degrees for 40 minutes.

Check the cooking progress every now and then and, as soon as your Bari focaccia has dried and golden on the surface, you can remove it from the oven and let it cool before enjoying it.