FOCACCIA Barese

Recipe for 12 inch round foccacia

INGREDIENTS

300 g hard red winter wheat flour

190 g water

10 g of salt (for the dough)

1 tsp of coarse salt (for sprinkling on top of the focaccia before baking it)

3 g instant yeast

50 ml of extra virgin olive oil (for the pan and for the final drizzling before putting the focaccia in the oven) 12 campari tomatoes

Dry oregano sprinkle

12 black pitted olives

1 large boiled potato

METHOD

In a kitchen aid bowl add flour, yeast, boiled potato and salt. Start it slowly, mixing all ingredients and slowly pour water into the mix to incorporate the liquid into the flour. Continue to pour in the water and mix slowly until the liquid is completely absorbed into the dough. The dough must have an elastic consistency and not too liquid.

Cover the bowl with cling film and let it rise in a mid-warm place. When the dough has doubled due to the leavening effect (about 4 hours according to room temperature), take a round deep pizza pan (12 inch diameter).

Preheat the oven on bake mode at at 500 °F / 260 °C.

Pour an abundant layer of olive oil into the pan, gently add the dough into the pan. Grease your fingers with oil and spread the dough with your hands to cover the entire pan. After washing and drying the campari tomatoes, split them in half and place them crushed with the peel on top of the focaccia. Sprinkle with plenty of oregano and a pinch of salt, then add the olives. Bake on the bottom of the oven for 25 minutes. Cooking time may vary according to type and quality of flour.