Focaccia Barese, Traditional Bari Style Focaccia Recipe
Learn how to make the worlds best Focaccia the traditional way, the Focaccia Barese from the Apulian region of southern Italy.
Equipment
- 1 large round baking sheet about 30-35cm diameter
Ingredients
Poolish (pre-fermented dough)
- 300 g 00 Flour (white flour)
- 300 lukewarm water
- 10 g dry yeast
- 10 g honey
Focaccia Dough
- 130 g 00 Flour (white flour)
- 12 g salt
Toppings
- 400 g ripe plum tomatoes San Marzano or others
- 2 dl olive oil
- 1 handful green unpited olives unpitted
- 1 pinch sea salt
- 1 pinch dried oregano
Instructions
Making the Poolish (min. 24h before)
- In a medium size bowl, mix the lukewarm water with the dry yeast and honey. Add the flour and give it a good mix. Cover with a lid or some plastic foil and let it rest for about 1 hour at room temperature. Then put into the fridge for at least 18 hours or overnight.300 g 00 Flour (white flour), 300 lukewarm water, 10 g honey, 10 g dry yeast
Preparing the Tomatoes
- With your fingers, squeeze the tomatoes in a bowl, add a little salt and mix and squeeze together well. Let the tomatoes rest until they are used for the topping of the Focaccia.
Preparing the Focaccia Dough
- In a large bowl, mix together flour and salt. Add the Poolish and knead together for a while until you get a soft dough ball. Grease the bowl with some olive oil and put in the dough ball, cover with some foil and let the dough rise for about 1-1.5 hours.130 g 00 Flour (white flour), 12 g salt
- Press the dough into the round baking sheet using your fingers. Let the dough rest for about 20-30 minutes so he can rise a bit and cover the whole baking sheet. With your fingers, create little craters in the flat Focaccia dough. Use some olive oil so the dough will not stick to your fingers.400 g ripe plum tomatoes, 1 handful green unpited olives, 1 pinch sea salt, 1 pinch dried oregano
- drizzle the olive oil over the dough and spread with your hands.2 dl olive oil
Adding the Toppings
- Add the tomatoes over the Focaccia. Also add the olives and press them into the dough. At the end, sprinkle some good sea salt and dried oregano. Cover the baking sheet with some foil and let the dough rest at room temperature for another 30 minutes.
Baking the Focaccia Barese
- Bake the Focaccia at maximum heat of your home oven (around 220-250° Celsius) for about 10-15 minutes or until golden. You get even better results when putting the baking tray on a preheated pizza-stone.
- Take the Focaccia out of the oven and let it cool down a little. Enjoy your freshly made Focaccia Barese slightly warm or cold. Enjoy and Buon Appetito!
Video
Nutrition
Serving: 300g