Best 2 Focaccia Barese Recipes

Focaccia barese is a delicious and traditional Italian flatbread that originated in the city of Bari, Puglia. It is characterized by its crispy crust, fluffy interior, and flavorful toppings. The dough is made from a combination of wheat flour, water, yeast, salt, and olive oil, and is then typically topped with tomatoes, olives, onions, and oregano. Focaccia barese can be enjoyed as a snack, appetizer, or main course, and is a popular street food in Italy. If you are looking for a delicious and easy-to-make Italian flatbread recipe, then focaccia barese is the perfect choice for you.

Here are our top 2 tried and tested recipes!

FOCACCIA BARESE AL POMODORO E OLIVE (HOMEMADE ITALIAN FOCACCIA WITH TOMATOES AND OLIVES)

Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) image

How do you get soft focaccia? The Italian secret is to add one potato to the dough. This foolproof traditional recipe will become the only one you ever need!

Provided by Alemarsi

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 potato, unpeeled
6 cups bread flour
2 cups lukewarm water, divided
1 tablespoon active dry yeast
2 teaspoons white sugar
½ cup extra-virgin olive oil, divided
2 tablespoons salt, divided
8 vine tomatoes, halved
1 (6 ounce) can pitted black olives in brine
2 tablespoons water
1 tablespoon dried oregano

Steps:

Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 58.9 g, Fat 12.3 g, Fiber 4 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 1295.7 mg, Sugar 3.7 g

FOCACCIA BARESE

Focaccia Barese image

This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! -Dora Travaglio, Mount Prospect, Illinois

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1-1/8 teaspoons active dry yeast
3/4 cup warm water (110° to 115°), divided
1/2 teaspoon sugar
1/3 cup mashed potato flakes
1-1/2 teaspoons plus 2 tablespoons olive oil, divided
1/4 teaspoon salt
1-3/4 cups bread flour
TOPPING:
2 medium tomatoes, thinly sliced
1/4 cup pitted Greek olives, halved
1-1/2 teaspoons minced fresh or dried oregano
1/2 teaspoon coarse salt

Steps:

In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes., Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt., Bake at 375° for 30-35 minutes or until golden brown.

Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use a high-quality olive oil. This will make a big difference in the flavor of your focaccia.
Make sure the water is warm, but not hot. Hot water will kill the yeast and prevent the dough from rising.
Don't overwork the dough. Overworking will make the dough tough.
Let the dough rise in a warm place. This will help the dough to double in size.
Bake the focaccia in a preheated oven. This will help the focaccia to cook evenly.
Top the focaccia with your favorite toppings before baking. Some popular toppings include tomatoes, olives, and cheese.

Conclusion:

Focaccia barese is a delicious and versatile bread that can be enjoyed in many different ways. It can be served as an appetizer, a main course, or a side dish. It can also be used to make sandwiches or wraps. No matter how you choose to enjoy it, focaccia barese is sure to be a hit.