Il Cucinologo
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Focaccia barese

17/11/2023

Focaccia barese is a typical dish of Apulian cuisine, appreciated for its softness inside and crispiness outside, as well as for the unmistakable aroma given by olive oil, cherry tomatoes, and olives. Here is the traditional recipe.

Ingredients

  • 500 g of remilled durum wheat semolina flour
  • 400 ml of lukewarm water
  • 10 g of fresh brewer’s yeast or 3 g of dry yeast
  • 10 g of salt
  • 30 ml of extra virgin olive oil, plus more for greasing and seasoning
  • 200 g of cherry tomatoes
  • 20 pitted green or black olives
  • Dried oregano to taste (as needed)
  • Coarse salt to taste

Preparation

  1. Start by dissolving the yeast in part of the lukewarm water. Then, in a large bowl, pour in the flour and make a well in the center where you will add the dissolved yeast.

  2. Begin kneading by gradually adding the rest of the water and the olive oil. Once the dough starts to form, add the salt. Continue kneading until you obtain an elastic and smooth dough, which you will then let rise in a warm place for about 2 hours or until doubled in volume, covered with a clean cloth.

  3. Meanwhile, wash and halve the cherry tomatoes.

  4. When the dough has doubled in volume, generously grease a rectangular baking pan with olive oil, and stretch the dough with your hands trying to maintain an even thickness, forming the characteristic dimples by pressing with your fingers.

  5. Arrange the cherry tomatoes and olives in the dimples of the dough, drizzle with a little olive oil, sprinkle with dried oregano, and add a pinch of coarse salt.

  6. Let the topped focaccia rise for another 30 minutes.

  7. Finally, bake the focaccia in a preheated oven at 220 °C for about 20-25 minutes, or until golden brown.

  8. Once baked, remove the focaccia barese from the oven and let it cool slightly on a wire rack before serving.

Curiosities

A trick for an even tastier focaccia is to prepare an emulsion with water, oil, and salt that you will spread on the focaccia before the final rising time. This will help create an even crispier and more flavorful crust. Focaccia barese is great enjoyed on its own, but can also be served as an appetizer or paired with cured meats and cheeses.