Focaccia Barese: A Classic Italian Recipe
Category: Bread
Servings: 6
Focaccia Barese is a traditional Italian bread from the region of Puglia, known for its light, airy texture and flavorful toppings. This version is packed with juicy tomatoes, green olives, and a sprinkle of aromatic oregano, making it the perfect accompaniment to any meal or a delicious standalone snack. With its soft, pillowy crumb and slightly crispy edges, this focaccia is sure to become a favorite in your baking repertoire. Here’s how to make it:
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Fresh yeast (Lievito di birra fresco) | 25g |
| Salt (Sale fino) | 15g |
| Sugar (Zucchero) | 10g |
| Water (Acqua) | 300ml |
| Ripe plum tomatoes (Pomodori perini) | 500g |
| Local green olives (Olive baresane) | As needed |
| Cherry tomatoes (Pomodorini ciliegino) | As needed |
| Salt (Sale fino) | As needed |
| Oregano (Origano) | As needed |
| Extra virgin olive oil (Olio extravergine d’oliva) | 50g + for greasing |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Protein | 6g |
| Carbohydrates | 60g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | 380mg |
Instructions
Step 1: Prepare the Dough
Start by placing the 500g of all-purpose flour into a large mixing bowl. Create a well in the center of the flour, and crumble the 25g of fresh yeast into a small bowl. Add about 50g of water from the 300ml measured water and stir with a teaspoon until the yeast is dissolved. Pour this yeast mixture into the well of flour.
Begin mixing the flour and yeast mixture together, gradually incorporating the rest of the 300ml of water. Once the dough starts to come together, add the 15g of salt and 10g of sugar. Continue kneading the dough for about 10 minutes, using your hands to work the ingredients into a smooth, elastic dough.
Step 2: Let the Dough Rise
Once the dough has reached a smooth, soft consistency, form it into a ball. Lightly flour the surface, then cover the dough with a clean kitchen towel. Let it rise in a warm place, away from drafts, for about an hour, or until it has doubled in size.
Step 3: Prepare the Toppings
While the dough is rising, wash the 500g of ripe plum tomatoes thoroughly. Cut them into small pieces and then gently crush them with your hands or a fork in a bowl, releasing their juices. Set this mixture aside.
Next, wash and pit a handful of green olives (about a quarter cup), and cut them in half. If you have cherry tomatoes, slice them into halves or quarters as well. You’ll also need a pinch of salt and dried oregano to season the toppings.
Step 4: Shape the Focaccia
Once the dough has risen, lightly grease a baking tray with 50g of extra virgin olive oil. The recommended tray size is about 35 cm in diameter and 5 cm deep. Transfer the dough to the greased tray and press it out gently with your fingers to fit the shape of the pan. Stretch the dough evenly across the surface of the pan, but don’t worry if it’s a bit rustic in shape.
Step 5: Add the Toppings
Drizzle a little more olive oil over the dough to ensure a golden finish. Spread the crushed tomatoes evenly across the surface of the dough, making sure to leave some gaps for the other toppings. Scatter the halved olives and cherry tomatoes across the focaccia, and sprinkle everything with a pinch of salt and oregano to taste.
Step 6: Final Rise and Baking
Cover the tray again with a kitchen towel and allow the focaccia to rise for another 90 minutes. This final rise will help the dough become airy and light, resulting in a beautifully risen focaccia.
After the dough has risen, preheat your oven to 250°C (480°F) in preparation for baking. Once the oven is hot, place the focaccia in the center of the oven and bake for 20 minutes, or until the bread is golden brown on top and slightly crispy around the edges.
Step 7: Serve and Enjoy
Remove the focaccia from the oven and let it cool for a few minutes. For best results, serve it warm or at room temperature, allowing the flavors to meld. This focaccia makes for a fantastic side dish with pasta, a delicious snack on its own, or a great addition to any antipasto platter.
Tips for Perfect Focaccia Barese:
- Use Fresh Yeast: Fresh yeast creates a lighter texture in the dough. However, if you only have dry yeast, use about half the amount and dissolve it in warm water before adding it to the flour.
- High-Quality Olive Oil: Since olive oil plays a key role in the flavor of focaccia, use a good-quality extra virgin olive oil for both the dough and the topping.
- Resting Time is Key: Don’t rush the dough’s resting periods. The longer the dough rests and rises, the better the texture and flavor will be.
- Toppings Variation: While tomatoes and olives are traditional, feel free to experiment with other toppings, such as caramelized onions, roasted peppers, or even anchovies for an extra punch of flavor.
This focaccia barese is a delightful, traditional recipe that brings a taste of southern Italy to your table. With its rustic charm and delicious toppings, it’s bound to become a favorite in your home. Whether served as a snack, a side, or part of a larger meal, this bread offers a perfect blend of simplicity and flavor, making it a must-try for any bread lover. Enjoy baking and sharing this Pugliese treasure with your loved ones!
