Focaccia Barese Recipes

FOCACCIA BARESE

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes., Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt., Bake at 375° for 30-35 minutes or until golden brown.

FOCACCIA BARESE THE ORIGINAL RECIPE

Steps:

• Pour the flour into a small bowl and make a hole in the center.
• Crumble the yeast in the center and add a pinch of sugar.
• Slowly pour a little water into the center and using a silicone spatula, mix to incorporate the liquid into the flour. Proceed so little by little. When you reach 2/3 of the water, pour the salt on the edge of the bowl, being careful not to put it directly on top of the yeast. Continue to pour in the water and mix slowly until the liquid is completely absorbed into the dough. The dough must have an elastic consistency and not too liquid.
• Cover the bowl with cling film and let it rise in a mid-warm place.
• When the dough has doubled due to the leavening effect (in my case it took about 1 hour), take the iron pan.
• Turn on the oven at maximum temperature (about 240 C °)
• Pour an abundant layer of olive oil into the pan, then using the spatula greased with oil, gently pour the dough into the pan.
• Grease your fingers with oil and spread the dough with your hands to cover the entire pan.
• Pour few spoons of tomato sauce on the surface and spread it evenly on the surface.
• After washing and drying the cherry tomatoes, split them in half and place them crushed with the peel on top of the focaccia.
• Sprinkle with plenty of oregano and a pinch of salt, then add the olives.
• Finally, fill a glass of warm water, pour about 1 finger of oil, mix and pour over the whole focaccia.
• Bake on the bottom of the oven for 10 minutes at most.
• After this time, lower the temperature to 200 ° C and let it cook for 30 minutes.
• Your focaccia will be ready when, after this time, it is golden on top and crunchy enough on the bottom.

FOCACCIA BARESE

Steps:

• In a small bowl, combine tomato, garlic, oregano and oil. Set aside until Step 4.
• Coat 2 or 3 9-inch cake pans, depending on desired thickness with cooking spray. After dough has doubled in bulk the first time, divide it between the pans. Press dough into the pan for uniform thickness.
• Using your thumb and index fingers, pinch dough to form small pockets for tomato pieces. Press a piece of tomato into each pocket. Drizzle with olive oil or liquid from the marinated tomato if desired. Cover and place pans in a warm area away from drafts 30 to 60 minutes or until doubled in bulk.
• Preheat oven to 400°F (205°C). Bake 20 minutes or until golden brown. Check thin focaccia after 15 minutes to prevent over baking.
• Remove focaccia from oven and immediately remove from pans onto a wire rake to cool. Cool 10 to 15 minutes before cutting. Enjoy warm or cold.

ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}

Steps:

• In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
• If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
• Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
• Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
• Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
• Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
• Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
• Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.

FOCACCIA BARESE AL POMODORO E OLIVE (HOMEMADE ITALIAN FOCACCIA WITH TOMATOES AND OLIVES)

Steps:

• Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
• Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
• Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
• Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
• Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
• Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
• Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.

FOCACCIA PUGLIESE

Steps:

• Place the flour on the counter in a volcano-shaped mound
• In the middle, add the mashed potatoes, olive oil, bread yeast, salt and finally the lukewarm water bit by bit while you begin to mix the dough by hand
• Mix the dough by hand for about 10 minutes. The final consistency should be similar to that of one's earlobe -- continue to add lukewarm water as necessary
• On a large baking tray, add olive oil and lay the dough out, leaving it to rise under a damp cloth for about 2 hours
• To check if the dough has risen sufficiently, place a small piece of dough in a glass with water. If it floats, then the rising is done
• Cut the cherry tomatoes in half and press them into the surface of the dough
• Add a pinch of salt, oregano and a little bit of olive oil
• Put in the oven at 220C/430F for about 30 minutes