The soft Bari-style focaccia is a traditional recipe from Apulia that encapsulates the authentic flavor of Mediterranean cuisine.
With its soft and fragrant dough, adorned with fresh cherry tomatoes, green or black olives, and a generous drizzle of extra virgin olive oil, it is the ideal dish for any occasion: a tasty snack, an aperitif with friends, or a perfect companion for your main meals.🙂
Making soft Bari-style focaccia at home is a simple and rewarding experience, thanks to this recipe that will guide you step by step.
The proofing phase is essential for a well-aerated, light, and flavorful dough. Baking, on the other hand, ensures that crispy edge that makes this focaccia so irresistible.
By following each step, you can create focaccia that rivals the best Apulian bakeries.
The soft Bari-style focaccia is extremely versatile and can be customized to your liking.
You can use tomato puree like I do or use canned tomatoes or enrich it with aromatic herbs like oregano and rosemary, add a pinch of chili pepper for a bolder flavor, or enjoy it in its classic version.
Whether freshly baked or served at room temperature, it retains all its goodness and fragrance.
Discover how to prepare soft Bari-style focaccia with this comprehensive guide and bring to the table a dish that combines tradition, simplicity, and taste.
Bari-style focaccia is the symbol of Mediterranean cuisine: genuine, tasty, and perfect for sharing moments of conviviality with your loved ones.😊
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 280 g flour
- 180 g semolina
- 10 g yeast
- 1 1/4 cups water
- 1 1/3 tbsp oil + oil as needed
- cherry tomatoes as needed
- 100 g tomato puree
- 100 g olives
- salt, oregano
Steps
Here is the procedure:
Boil the potato and mash it
In a bowl, combine the semolina with the flour and salt
In another small bowl, add water, sugar, and yeast
Mix well to dissolve all the yeast
Combine the liquids with the flours
Add the oil and potatoes and knead
Let the dough rise for two hours, covered.
Once risen, divide the dough into two, oil two baking sheets, and spread the dough with your hands
Let it rise for 30 minutes
Season with tomato puree and halved cherry tomatoes with their juice
add the olives, salt, and oregano.
Add a generous drizzle of oil and make dimples with your fingers
Bake in the oven at 392°F for about 25 minutes
Enjoy your meal!😀
