Focaccia Barese

Name: Focaccia Barese
Total time: 9900 s
Yield: Serves 6 to 8 servings
Ingredients: 2 cups semolina flour (250 grams); 2 cups all-purpose flour (250 grams); 1 2/3 cups boiled potatoes, mashed (250 grams); 1 cup sourdough starter (200 grams); Baresane olives or other green olives, olive oil,; 2 teaspoons salt (12 grams); Cherry tomatoes; as needed Water,; Oregano

Carla @carla_p

Foggia, Puglia, Italia

A classic focaccia from my region of Puglia—soft, fragrant, and uniquely flavorful. Truly inimitable!

Carla @carla_p

Foggia, Puglia, Italia

A classic focaccia from my region of Puglia—soft, fragrant, and uniquely flavorful. Truly inimitable!

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Ingredients

2 hours and 30 minutes rising time, plus 15 minutes baking

Serves 6 to 8 servings

2 cupssemolina flour (250 grams)
2 cupsall-purpose flour (250 grams)
1 2/3 cupsboiled potatoes, mashed (250 grams)
1 cupsourdough starter (200 grams)
Baresane olives or other green olives, olive oil,
2 teaspoonssalt (12 grams)
Cherry tomatoes
as neededWater,
Oregano

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Steps

2 hours and 30 minutes rising time, plus 15 minutes baking

1

Mix the flours with the sourdough starter dissolved in warm water. Add the mashed potatoes, then the olive oil and salt.
2

Transfer the dough directly to a baking pan generously greased with olive oil. Cover and let rise for 2 to 3 hours.
3

Once risen, use your fingers to make dimples in the dough. Squeeze the cherry tomatoes over the dough, breaking them up with your hands. Add the olives, oregano, salt, and plenty of olive oil.
4

Let rest for another 30 minutes. Bake at 480°F (250°C) for 15 minutes.