BARESE FOCACCIA RECIPE
Discover the secret of Barese Focaccia, a traditional Apulian bread that will conquer your palate and those of your loved ones!
Barese focaccia is distinguished by its golden appearance and soft interior, with a crispy crust on the outside. Its uniqueness lies in the use of re-milled durum wheat semolina, which gives a distinctive flavor and texture. The main ingredients, such as fresh cherry tomatoes and olives, not only enrich the taste but also make the focaccia visually appealing.
Another fundamental element is extra virgin olive oil, which is not only used in the dough but also to season the surface of the focaccia before baking. This ingredient not only enhances the flavors but also contributes to creating the desired crispiness.
In this complete guide, I’ll walk you step-by-step through the preparation of this delicious focaccia, revealing unique ingredients and authentic cooking methods.
Get ready to delight your family and friends with an unforgettable culinary experience, rich in flavors and tradition!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 2 ROUND PANS 11 INCHES OR 1 RECTANGULAR
- Cooking methods: Oven
- Cuisine: Italian
- Energy 261.45 (Kcal)
- Carbohydrates 46.45 (g) of which sugars 6.01 (g)
- Proteins 7.65 (g)
- Fat 5.41 (g) of which saturated 0.72 (g)of which unsaturated 0.37 (g)
- Fibers 2.56 (g)
- Sodium 763.47 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Necessary Ingredients for Barese Focaccia
SUGGESTIONS FOR QUALITY INGREDIENTS To achieve a Barese focaccia that will captivate, it’s essential to choose fresh and authentic ingredients. Look for a good extra virgin olive oil, preferably locally produced, to ensure a rich and aromatic flavor. Also, opt for high-quality tomatoes and olives; these ingredients will make a difference in the final result.
To prepare a delicious Barese focaccia, you will need the following ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups re-milled durum wheat semolina
- 3/4 cups Manitoba flour
- 1 1/4 cups water (lukewarm)
- 5 1/4 oz potatoes
- 1 tbsp fine salt
- 2 1/2 tablespoons extra virgin olive oil
- 1 tsp dry yeast (alternatively 10 g of fresh yeast)
- 1 lb cherry tomatoes
- 20 black olives
- oregano
- extra virgin olive oil (to grease the pan and brush the focaccia)
- fine salt
Tools
- Bowl
- Spoon
- Plastic wrap
- Pot
- Potato masher
- 2 Pans
HOW TO MAKE BARESE FOCACCIA
To make Barese focaccia, you can proceed either by hand by combining all the ingredients in a bowl or with a stand mixer or dough machine.
First, you need to prepare the Starter. Mix all the flours (All-purpose – Semolina – Manitoba) then take 95 g of the flour mix and put it in a bowl. Add the yeast and 100 ml of water taken from the total recipe. Mix with a spoon until a soft dough forms. Cover with plastic wrap and let rise at room temperature (ideal temperature 79°F) for about 2 hours or until doubled.
While you wait for the starter to double, wash the potatoes and boil them in plenty of salted water until soft. Drain and mash them with a potato masher. There’s no need to peel them because the skin will stay in the potato masher. Once you have a puree, put it in a bowl and let it cool completely.
After the resting time, add the remaining flour mix, the remaining water, and the cold mashed potatoes to the risen starter. Mix with your hands or in the mixer until you get a soft but formed dough. Continue kneading by adding the oil little by little and finally the salt.
Transfer the dough to a lightly floured work surface, sprinkle the dough with a little Manitoba flour, and fold it like an envelope from all four sides. Turn the dough over and form a ball, transfer it to a bowl, cover with plastic wrap, and let rest again at room temperature for about 3 hours. The dough will triple in volume.
Once risen, grease a round pan (11 inches in diameter) and, with greased hands, take half of the dough (with these ingredients you can prepare 2 pans of 11 inches or one rectangular one). Spread the dough on the pan, spreading it well and tapping with your fingertips. Let rise for another 30 minutes.
While the Barese focaccia is rising, prepare the ingredients to top it. Cut the cherry tomatoes in half, put them in a bowl, and season with oil, oregano, and salt. Halfway through the rising time, insert the tomatoes into the dough, alternating them with some pitted black olives. Finish with oregano, a drizzle of oil, and a pinch of salt. Let it rise again until doubled, about 1 1/2 hours.
At this point, bake the focaccia in a static oven at 392°F, placing it on the bottom of the oven for the first 10 minutes: the edge should color slightly. Then move it to the middle shelf of the oven and, turning on the grill immediately, let it cook for another 6 minutes if the pan is small, another 10 minutes if it is large. Cooking times may vary depending on the oven and the thickness/diameter of the focaccia: check it often and do a toothpick test and lift the edges. Once ready, remove the Barese Focaccia from the oven and let it cool slightly before serving.
HOW TO STORE BARESE FOCACCIA
Once completely cooled, seal the Barese focaccia with plastic wrap to keep it soft at room temperature for at least 2 days. Alternatively, you can freeze it; in this case, I recommend portioning it.
TIPS AND VARIATIONS BARESE FOCACCIA
Barese focaccia is a versatile dish that lends itself to many variations. You can add cheese like pecorino or mozzarella or aromatic herbs like rosemary to give a personal touch.
HOW TO SERVE BARESE FOCACCIA PAIRINGS
Barese focaccia is perfect to serve as a bread substitute accompanied by a platter of cold cuts and cheeses. You can pair it with Apulian wines, such as Primitivo or Negroamaro, for a complete culinary experience. It is ideal for both special occasions and a picnic or simply a family dinner.
FAQ (Questions and Answers)
What is Barese Focaccia?
Barese Focaccia is a symbol of Apulian culinary tradition, a bread that tells stories of family and conviviality. Its origins date back centuries when farming families prepared this delicious food to accompany daily meals. Focaccia is not just a dish, but a true ritual that brings people together around a table.
