The Barese focaccia with potatoes is one of those focaccias that wins you over from the aroma it releases while baking.
Anyone who has tasted the real potato focaccia at least once knows well that its secret is in the dough: soft inside, slightly crispy outside and incredibly fluffy thanks to the boiled potatoes that provide a unique texture.
The Barese focaccia originates from Apulian tradition, often prepared by grandmothers “by eye”, without a scale or timer, only experience in their hands and love in their gestures.
I still remember when, as a child, I waited in front of the oven for the right moment to steal the first hot piece, with the cherry tomatoes still juicy and the olive oil scenting the whole room.
Making the Barese focaccia recipe today means bringing something authentic and simple to the table, perfect for a dinner with friends, a rustic aperitif or to enjoy the next day, when it becomes even more flavorful.
If you love homemade leavened doughs, the potato focaccia is an irresistible choice because it stays soft for a long time, wins everyone over at the first bite and transforms humble ingredients into a true wonder of Italian cuisine. After all, the Barese focaccia teaches exactly this: with little you can create something extraordinary.
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Barese focaccia with potatoes
Barese focaccia recipe
- 3 1/3 cups type 1 or 00 flour
- 1 1/2 cups water
- 2/3 cup re-milled durum wheat semolina
- 2 2/3 tbsp extra virgin olive oil
- to taste Pachino cherry tomatoes
- to taste black olives
- to taste oregano
- 2 1/4 tsp active dry yeast
- 2 tsp fine salt
- 1 tsp granulated sugar
- 1/2 cup boiled potatoes
- to taste coarse salt
Tools
- 1 Bowl
- 1 Baking pan
Steps for Barese focaccia with potatoes
To prepare a true Barese focaccia that is soft inside and crispy outside, start by boiling a medium potato with the skin on until tender; drain it, peel it while still hot and mash it with a potato ricer or fork until you have a smooth puree without lumps.
Meanwhile, dissolve the dry yeast in the lukewarm water with a teaspoon of granulated sugar in a glass, stir and let it rest for 5 minutes. In a bowl put the mashed potato, the flour, the extra virgin olive oil and the yeast dissolved in the water and start mixing, adding the salt only when the dough has already started to come together so it does not hinder the yeast action.
Work vigorously for at least 10 minutes until you obtain a very soft, elastic and slightly sticky dough: it is precisely this consistency that will make the focaccia airy and fluffy.
Transfer the dough to an oiled bowl,
cover with plastic wrap or a cloth and let rise in a warm place for about 2-3 hours, or until doubled.
Generously oil a 12.6-inch pan or line it with parchment paper, pour the dough directly into the pan and, with well-oiled fingers, gently stretch it from the center towards the edges without deflating it; if it tends to shrink back, wait 10 minutes and resume stretching. Meanwhile, cut the previously washed cherry tomatoes in half and season them with a pinch of salt.
After the rest, press the dough again with your fingertips forming the classic focaccia dimples, distribute the cherry tomatoes on top pressing them slightly so they release their juice, add black olives, oregano, coarse salt.
Cover and let rest another 30-40 minutes.
Bake in a very hot oven preheated to 428–446°F (220–230°C) for about 20 minutes on the lower rack of the oven.
When it is puffed, golden and fragrant, remove it from the oven and let it rest 5 minutes before serving: warm is perfect, with a soft interior and slightly crispy edge.
Storage of Barese focaccia
Barese focaccia keeps very well. The best way is at room temperature, covered with a clean cloth or stored in a food bag or airtight container, for 1-2 days. Avoid the refrigerator, as it tends to dry and harden it.
If you want to enjoy it like it was just made, heat it for 5 minutes in the oven at 356°F (180°C) or a few minutes in a covered pan: it will become crisp and fragrant again.
To keep it longer you can also freeze it already cut into slices, well wrapped. It keeps up to 2 months. Just thaw at room temperature and then reheat in the oven.
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