Barese Focaccia with a Ligurian Twist, you might wonder why I named the recipe this way! Simple, I didn’t have Bari olives but Taggiasca, and a few tablespoons of Genovese pesto were left in the fridge. Anyway, even though the traditional barese focaccia is delicious, the Ligurian touch added a nice extra flavor.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups Type 0 flour
- 1 1/8 cups remilled durum wheat semolina
- 0.21 oz fresh yeast
- 3.5 oz potatoes (boiled)
- 1 tsp fine salt
- 3/4 cup water (warm)
- 1 tsp sugar
- 1 1/2 tbsp extra virgin olive oil
- 2 1/4 cups cherry tomatoes
- 15 Taggiasca olives (pitted)
- 10 tsps Genovese pesto
- 2 pinches dried oregano
Tools
- Scale
- Bowl
- Stand Mixer
- Baking Pan in.13.4
Steps
Start by dissolving the yeast in a bit of warm water taken from the total. In a bowl, pour the mixed flours and mix them with the yeast. Add the boiled and mashed potatoes, sugar, and salt, 3 tablespoons of oil, and water, and knead. The dough will seem sticky, but don’t worry.
Pour the dough into the stand mixer with the hook and run at medium speed. Knead for 10 minutes, then turn off and let rest for 5 minutes. Resume kneading for another 10 minutes and you’ll see that the dough will no longer be sticky. Place it in a greased baking pan and cover it with a large bowl. Let it rise for 3 hours. Remove the bowl and stretch it out in the same pan. For this operation, grease your hands well. Turn on the oven in static mode at 482°F.
Wash the cherry tomatoes well and, while over the focaccia, break them in half with your hands so that their water also wets the dough. Place them on the focaccia, pressing them down a bit, and do the same with the olives. Distribute the pesto in the dents, placing a teaspoon here and there. Sprinkle with oregano, salt to taste, and drizzle a bit of oil over the entire surface. Bake and cook for 30 minutes. The Barese Focaccia with a Ligurian Twist is ready!
