Focaccia Barese with Cherry Tomatoes and Olives

5 from 1 vote

Focaccia Barese with Cherry Tomatoes and Olives

Try this Focaccia Barese - an unforgettable focaccia bread from Apuglia made with semolina flour, potatoes in the dough and topped with delicious cherry tomatoes and black olives.

Prep Time20

Cook Time20

Resting Time4

Total Time4 40

Course: Bread

Cuisine: Italian

Servings:

Calories: 250kcal

Author: Svi

Ingredients

For the dough

⅔ cup all purpose flour 100 grams
⅔ cup semolina flour (remilled semolina) 100 grams
⅓ cup bread flour 50 grams
¾ teaspoon instant dry yeast 2 grams
⅔ cup water 150 grams
1 small boiled potato 75-100 grams
2 tablespoon Extra virgin olive oil
1 teaspoon salt 5 grams

For Seasoning

2 pinches salt flakes
1 tbsp oregano
10-12 cherry tomatoes 200 grams
10-12 black olives see notes
Extra virgin olive oil

Makes: 12.5inch round

Instructions

Prepare the starter.

Mix all flours together. From the total amount take ⅓ cup (50 grams).
Add ¼ cup - 1 tablespoon of water (50 grams) taken from the total amount of water. Add yeast. Mix until there’s no dry flour left.
Let sit for 1 hour. As a result the starter will become bubbly and will double in size.

Prepare the dough.

In a large bowl add remaining flour, remaining water, starter, peeled potato passed through potato ricer or grated, extra virgin olive oil and salt.
Mix all the ingredients with a spatula then knead for 5-6 minutes using your hands. Add a little bit more flour if the dough is too sticky (this depends on the potatoes and particular type of flour you used).
This step can be done using your stand mixer where you should knead the dough for no more than 4 minutes on low speed switching it to medium a few times.
As a result you should get very soft dough that with an extra dust of flour comes together in a soft ball.
Place the dough in a bowl, make a cross cut with a knife and let rise in warm place (like turned off oven) for 1 hour to 90 minutes or until double in size.

Arrange Focaccia in a pan

Generously oil focaccia pan using your hands. With still oily hands take the dough out of the bowl and place it in focaccia pan. Using your well-oiled fingertips spread the dough in even layer all over focaccia pan.
Cover with aluminum foil or plastic wrap and a kitchen towel and let rest for 10-30 minutes.
As a result, the dough should rise but just a little bit to deep the condiment in. Time greatly depends on the temperature. It’ll take just 10 minutes in the summer and might take up to 30 minutes in the cold season.

Season & Bake

Cut cherry tomatoes in half. Using your hands squeeze each cherry tomato half over focaccia letting all the juice flow on the dough. Deep cherry tomato halves in the dough. In the remaining “blank” spot insert black olives. Generously sprinkle with dried oregano and give a few rounds of extra virgin olive oil.
Cover again and let rise for the last time. Depending on the ambient temperature it’ll take 15-30 minutes.
Preheat oven to 465F (240C).
Top focaccia with a few pinches of sea salt flakes just before putting it in the oven.
Bake focaccia with convection/fan setting for 15–20 minutes until golden crust forms and tomatoes are beautifully charred.
If you don't have convection/fan setting bake focaccia at 482F (250C) for 20-25 minutes.

Notes

Note: Buy olives with pit and remove it yourself. It won't take long as you only need a handful. I don’t recommend using any kind of pitted olives as they are less flavorful, absorb brine and become soggy when cooked.

Nutrition