Focaccia Barese

Name: Focaccia Barese
Total time: 6300 s
Yield: Serves 8 servings
Ingredients: 3 3/4 cups all-purpose flour (about 500 grams); 1 2/3 cups water (about 400 ml); 2 1/2 teaspoons active dry yeast (about 10 grams); 2 teaspoons fine salt; as needed Extra-virgin olive oil,; 4 tablespoons tomato purée; 5 red cherry tomatoes; 5 yellow cherry tomatoes; 10 green Cerignola olives; as needed Fine salt,; as needed Oregano,; For my variation; 1 red onion (such as Tropea); 1 spring onion; as needed Black olives,; as needed Mixed mushrooms (champignon and oyster),; 1.75 ounces caciocavallo cheese (about 50 grams)

stefania divittorio @laStefy61

Just a heads up to all Cookpad authors... this focaccia is seriously addictive! In less than a week, I've made it four times already. It's not just good... it's amazing! Thanks to the video school from cucinapugliese and Alessandra from i sognatori di cucina e nuvole.

stefania divittorio @laStefy61

Saved

Ingredients

60 minutes + 45 minutes baking

Serves 8 servings

3 3/4 cupsall-purpose flour (about 500 grams)
1 2/3 cupswater (about 400 ml)
2 1/2 teaspoonsactive dry yeast (about 10 grams)
2 teaspoonsfine salt
as neededExtra-virgin olive oil,
4 tablespoonstomato purée
5red cherry tomatoes
5yellow cherry tomatoes
10green Cerignola olives
as neededFine salt,
as neededOregano,
For my variation
1red onion (such as Tropea)
1spring onion
as neededBlack olives,
as neededMixed mushrooms (champignon and oyster),
1.75 ouncescaciocavallo cheese (about 50 grams)

Saved

Steps

60 minutes + 45 minutes baking

1

In a bowl, make a well in the flour. In a glass, dissolve the yeast in some of the measured water (from the 1 2/3 cups) and pour it into the well. Mix with a spatula. Add the remaining water, then the salt. Mix well until combined.
2

Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours. When the dough has doubled in size, transfer it to a heavy aluminum pan (about 14 inches in diameter, not disposable) generously coated with olive oil. Use your fingertips to gently stretch the dough toward the edges.
3

Top with tomato purée, cherry tomatoes (use the seeds too), olives (optional), plenty of fine salt, and oregano. Let rest for 20 minutes.
4

Preheat the oven to 430°F (220°C). In a glass, mix 3 parts water to 1 part olive oil. Whisk with a fork and pour over the focaccia. Bake directly on the bottom rack of the oven for 10 minutes, then move to the middle rack and bake for another 35 minutes.
5

For my variation: top half with red onion, spring onion, and black olives; the other half with grilled mixed mushrooms (champignon and oyster) and caciocavallo cheese. Add the cheese 5 minutes before the end of baking (I added it too early 😢).