Focaccia Barese

🛒 Ingredients

• 00 Wheat Flour 250 g · 910 kcal
• Fine Durum Wheat Semolina 250 g · 900 kcal
• Boiled Potato, mashed 180 g · 157 kcal
• Water 425 g · 0 kcal
• Active Dry Yeast 7 g · 26 kcal
• Extra Virgin Olive Oil 64 g · 566 kcal
• Cherry Tomatoes 200 g · 36 kcal
• Pitted Black Olives 100 g · 115 kcal
• Dried Oregano 1 g · 3 kcal

👨‍🍳 Instructions

1. Boil the potato until very tender, then peel and mash it finely; let it cool completely.
2. In a large bowl, dissolve active dry yeast and sugar in lukewarm water; let stand for 5-10 minutes until foamy.
3. Add the 00 wheat flour, fine durum wheat semolina, mashed potato, and salt to the yeast mixture; mix with a spoon until roughly combined.
4. Pour in 50ml of olive oil and knead the dough for 10-15 minutes until smooth, elastic, and slightly sticky, either by hand or with a stand mixer.
5. Lightly oil a clean bowl, place the dough in it, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
6. Preheat your oven to 220°C (425°F) with a baking sheet inside; lightly dust a round baking pan (approx. 30-32 cm) with fine semolina.
7. Gently transfer the risen dough into the prepared pan, stretching it to cover the base. Dimple the surface deeply with your fingertips.
8. Arrange the halved cherry tomatoes (cut-side up) and black olives evenly over the focaccia, gently pressing them into the dough.
9. Drizzle the remaining 20ml of olive oil generously over the toppings and sprinkle with dried oregano.
10. Bake for 20-25 minutes, or until golden brown and cooked through, on the lowest rack of the preheated oven.
11. Remove from oven, let cool slightly on a wire rack, then cut into wedges and serve warm.