ingredients
For the dough
Re-milled durum wheat semolina flour
250 gr
Flour 0 or other strong flour
250 gr
Warm water
350ml approx
Dry brewer’s yeast
5 g or 12 g of fresh brewer’s yeast
Diced potatoes
150 gr
Sale
1 Teaspoon
Extra virgin olive oil
3 tbsp
For the filling
datterino or pachino cherry tomatoes
10
small green olives
q.b.
Origan
q.b.
Sale
q.b.
Extra virgin olive oil
q.b.
Bari focaccia is a soft and fragrant savory leavened product , typical of the Apulian tradition and in particular of the city of Bari. Street food par excellence and variant of the classic focaccia , here it is possible to find it in all the bakeries of the city: with high and crunchy edges, it is seasoned with red and juicy cherry tomatoes, small and savory Bari green olives and a sprinkling of oregano.
It is an easy preparation, but which requires a pinch of manual skill and the right leavening times : its peculiarity lies in the fact that, with the dough based on re-milled semolina, type zero flour, brewer’s yeast, salt and extra virgin olive oil of olive, boiled potatoes are added , which will give the focaccia a great softness.
After the first leavening, the dough is spread out in the well-oiled pan and slowly spread out with your hands until you reach the edges. It is stuffed with cherry tomatoes , cut in half, green olives , oregano, a pinch of salt and a drizzle of extra virgin olive oil. We proceed with the second leavening and then off in the oven at 220 °C for about 20 minutes.
The end result is a swollen, golden, fragrant leavened product with a rich and succulent sauce, which, when you taste it, will leave your fingers deliciously greasy. Perfect to serve as an appetizer or at aperitif time, it can also be consumed on the occasion of a picnic , a trip out of town or even as a snack or as a take-away lunch suitable for school or the office: in fact, it will keep , soft and very tasty for several hours.
Find out how to make Bari focaccia by following the procedure and advice step by step. Also try the focaccia with milk and the Genoese one . If you love the recipes of this land, however, don’t miss the Apulian tiella and ciceri e tria , a Salento specialty.
How to prepare focaccia from Bari
Step 1
First boil the potatoes and, once drained, mash them well1. Let them cool down.
Step 2
Pour the flour into a large bowl2.
Step 3
Add the re-milled durum wheat semolina3.
Step 4
Add the dry brewer’s yeast4; if you use the fresh one, you can crumble it.
Step 5
Stir to mix the flours with the baking powder5.
Step 6
Start pouring in the hot water, about halfway6.
Step 7
Mix coarsely with a spoon7.
Step 8
Combine the mashed potatoes8and mix.
Step 9
Pour out the remaining water9.
Step 10
Pour in the extra virgin olive oil10.
Step 11
Add the salt11.
Step 12
Knead with your hands12.
Step 13
Transfer the dough to the floured work surface13.
Step 14
Knead vigorously with your hands14.
Step 15
Spread the dough15.
Step 16
Make the folds starting from one side towards the middle of the dough16.
Step 17
Close the dough by overlapping the two flaps17.
Step 18
Fold in half closing the package dough18.
Step 19
Rotate the dough on the work surface performing a pirlature so as to obtain a ball19.
Step 20
Place the ball back in an oiled bowl20. Let the barese focaccia dough rise until doubled in size, about 3 hours.
Step 21
Grease a pan with a diameter of about 26 cm21.
Step 22
After the leavening time, pour the dough directly into the pan22.
Step 23
Roll out the dough by spreading it with your hands, to facilitate this operation let the dough rest for 10 minutes23.
Step 24
Make dimples by pressing the dough with your fingertips24.
Step 25
Arrange the cherry tomatoes, cut in half, pressing them gently to make them sink into the dough25.
Step 26
Add the green olives spacing them between the cherry tomatoes26.
Step 27
Perfume the Bari focaccia with oregano leaves27.
Step 28
Drizzle with extra virgin olive oil28.
Step 29
Cover with foil29and let rise for about 20 minutes.
Step 30
Bake the Bari focaccia30at 220 °C, in static mode, in the lower part of the oven for about 8 minutes, until the bottom of the focaccia detaches from the pan, lifting it with a flat spatula. Move the focaccia in the central part of the oven for about 12 minutes until it takes on a nice golden colour.
Step 31
Bake the Bari focaccia31.
Step 32
Serve the focaccia from Bari32.
Step 33
Cut the Bari focaccia into wedges and enjoy it in all its goodness33.
storage
Bari focaccia can be kept for 2 days at room temperature, in a special food bag or in an airtight container. It is recommended to heat it in the oven before consumption. It can also be frozen.