Focaccia Barese

Puglia · street · serves 6 · 180 min total · medium

The signature focaccia of Bari — softened with potato, crowned with cherry tomatoes that burst as they bake.

Ingredients

• 250 g semola rimacinata
• 250 g '00' flour
• 150 g boiled potato, riced
• 400 ml warm water
• 7 g fresh yeast
• 4 tbsp olive oil
• 300 g cherry tomatoes
• 80 g black Cellina olives
• 2 tsp dried oregano
• 10 g salt

Method

1. Dissolve yeast in water. Mix flours, salt, riced potato. Combine with water and 1 tbsp olive oil.
2. Knead briefly — the dough is wet. Cover, rise 2 hours until doubled.
3. Generously oil a round tray. Pour the dough in, push gently to the edges. Rest 30 minutes.
4. Halve cherry tomatoes, push them cut-side-up into the dough. Scatter olives. Drizzle olive oil, sprinkle salt, oregano.
5. Bake at 230°C (445°F) for 25 minutes — bottom should be crisp, top juicy with burst tomatoes.

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