Puglia

Focaccia barese

Name: Focaccia barese
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 cups maida (all-purpose flour, plain flour); 3/4 cup fine semolina rava (semolina); 1 medium boiled and mashed potato; 1 1/3 cups water; 1 1/2 tsp instant dry yeast; 2 tsp salt; 1/3 cup olive oil; 300 g cherry tomatoes halved tomato; a handful green olives; 1 tsp oregano dried mixed herbs (italian seasoning)

Potato in the dough, cherry tomatoes and olives on top. Crisp edges, soft middle, Bari's pride.

60 minTime

8 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 60 minutes come after.

Bari's bake1 chapter · 1 min read

Make it your way

Grandma's wayPotato dough, tomato, olive, oregano.

The original

350kcalsame

8 gproteinsame

3 gfibresame

60minutessame

Focaccia barese.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3 cups

Rava (semolina)¾ cup fine semolina

Potato1 medium, boiled and mashed

Water1⅓ cups

Instant dry yeast1½ tsp

Salt2 tsp

Olive oil⅓ cup

Tomato300 g cherry tomatoes, halved

Green olivesa handful

Dried mixed herbs (italian seasoning)1 tsp oregano

Method

4 steps

1Mix flours, potato, water, yeast and salt into a soft, sticky dough. Rise 2 hours.
2Pour oil into a round tin, add dough and stretch to the edges.
3Press tomatoes cut side down into the dough, add olives, oregano and salt. Rise 30 minutes.
4Bake at 230C for 25 minutes until deep golden.

Serve it like this

Cut into wedges and serve warm or at room temperature, with a drizzle of oil.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Puglia

Focaccia barese

Potato in the dough, cherry tomatoes and olives on top. Crisp edges, soft middle, Bari's pride.

60 minTime

8 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 60 minutes come after.

Bari's bake1 chapter · 1 min read

Make it your way

Grandma's wayPotato dough, tomato, olive, oregano.

The original

350kcalsame

8 gproteinsame

3 gfibresame

60minutessame

Focaccia barese.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3 cups

Rava (semolina)¾ cup fine semolina

Potato1 medium, boiled and mashed

Water1⅓ cups

Instant dry yeast1½ tsp

Salt2 tsp

Olive oil⅓ cup

Tomato300 g cherry tomatoes, halved

Green olivesa handful

Dried mixed herbs (italian seasoning)1 tsp oregano

Method

4 steps

1Mix flours, potato, water, yeast and salt into a soft, sticky dough. Rise 2 hours.
2Pour oil into a round tin, add dough and stretch to the edges.
3Press tomatoes cut side down into the dough, add olives, oregano and salt. Rise 30 minutes.
4Bake at 230C for 25 minutes until deep golden.

Serve it like this

Cut into wedges and serve warm or at room temperature, with a drizzle of oil.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Focaccia barese

Make it your way

Ingredients

Method

Focaccia barese

Make it your way

Ingredients

Method

Make it a meal