Best 4 Focaccia Barese Al Pomodoro E Olive Homemade Italian Focaccia With Tomatoes And Olives Recipes

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Focaccia barese al pomodoro e olive is a classic Italian focaccia made with fresh tomatoes, olives, and olive oil. This flavorful bread is a delicious appetizer or side dish, and it can also be used to make sandwiches or paninis. Focaccia barese al pomodoro e olive is easy to make at home, and it only requires a few simple ingredients. With a little planning, you can enjoy this delicious bread in no time.

Here are our top 4 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

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

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.

TOMATO AND OLIVE FOCCACIA



Tomato and Olive Foccacia image

Provided by Food Network

Time 1h45m

Number Of Ingredients 7

1 1/2 tablespoons olive oil
1 pound package pizza dough
1 cup seeded tomatoes, chopped and drained
Salt and pepper to taste
Oregano
2 to 3 tablespoons oil-cured olives halved and pitted
1 clove garlic, sliced into paper-thin shreds

Steps:

  • On a baking pan spread olive oil. Press the pizza dough into the pan until the dough fills pan completely. Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise, until doubled, up to 1 hour. Scatter tomatoes on risen focaccia. Sprinkle with salt; pepper; oregano; olives and garlic. Set a rack in the lower third of the oven and preheat to 450 degrees. Bake the focaccia for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom. To serve immediately, slide the focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

OLIVE FOCACCIA



Olive Focaccia image

When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 loaf (8 wedges).

Number Of Ingredients 17

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon sugar
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/3 to 1-2/3 cups all-purpose flour
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons roasted sweet red peppers, drained and chopped
2 tablespoons sliced ripe olives, drained
5 Greek olives, sliced
5 sliced green olives with pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon shredded Parmesan cheese
1 teaspoon shredded Romano cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., 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 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use high-quality ingredients, especially the tomatoes and olives. Fresh, ripe tomatoes will give your focaccia the best flavor, and good-quality olives will add a delicious salty brine.
  • Don't be afraid to experiment with different types of tomatoes and olives. There are many different varieties available, so you can find ones that you really enjoy.
  • Be patient when making the dough. It needs time to rise and develop flavor, so don't rush the process.
  • Bake the focaccia in a hot oven. This will help it to get a crispy crust and a light, fluffy interior.
  • Serve the focaccia warm, either on its own or with your favorite toppings.

Conclusion:

Focaccia barese al pomodoro e olive is a delicious and versatile bread that can be enjoyed in many different ways. It's perfect for a quick snack, a light lunch, or even a hearty dinner. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a delicious and satisfying bread, give focaccia barese al pomodoro e olive a try!

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