Focaccia Barese {Focaccia From Bari}
One of my favorite things about Italian cuisine is that is so regional. When traveling from one region to the next across the country, you’ll find that the cuisine changes dramatically, depending on the region’s location, climate, and the people within. Although I chose to make Umbria our home, I’ve always had a love for Puglia, and over the years, and we try to visit Puglia as often as we can. As well as being a beautiful region, the cuisine of Puglia is particularly unique and like Umbria ii is born from cucina povera. Potatoes are an important ingredient used in Puglia and can be found in soups, pasta dishes, and even bread. Focaccia made with mashed potatoes has a very tender texture, and a subtle taste that is delicious. In Bari, the focaccia is often made with mashed potatoes, and then is topped with ripe tomatoes, oregano, olive oil, and sometimes olives.
This focaccia is great served with soup, can be enjoyed throughout the day as a snack, and is wonderful cut into wedges and packed for a picnic. Here in Umbria I did not have a large round baking pan, so I just used my 12-inch springform pan so my focaccia is a little smaller and thicker than I had wanted but it still tasted great. I also used the tomatoes I had on hand, and I just happened to have a big bowl of cherry tomatoes that I had picked from the garden that morning that were very ripe, so I used those. Any fresh, ripe tomato will work just fine for this focaccia, and if tomatoes are not in season, you can even use a can of tomatoes drained to remove most of the liquid. Just break up the canned tomatoes with your fingers before adding on top of the focaccia.
Olives are sometimes used on this focaccia, and loving olives as much as I do, I decided to include them. I keep a few jars of taggiasca olives onhand at all times, so I used those. Kalamata or any flavorful olive will work just fine. Some recipes for this focaccia include semolina flour along with white flour, but I decided to use regular flour instead. This focaccia keeps well for a couple of days if wrapped because of the addition of the potatoes, and it also freezes well if you wanted to freeze half to enjoy later.
Buon Appetito!
Deborah Mele 2017
Focaccia Barese {Focaccia From Bari}
Ingredients
For The Focaccia:
- 3 Cups All-purpose Flour
- 1 Medium Potato, Peeled, Boiled & Mashed
- 1 Tablespoon Rapid Rise Yeast
- 1 Teaspoon Sea Salt
- 3 Tablespoons Olive Oil
- Luke Warm Water
Topping:
- 1 Cup Halved Cherry Tomatoes
- 1/3 Cup Pitted Olives (Optional)
- 1 Teaspoon Dried Oregano
- 3 Tablespoons Olive Oil
- Coarse Sea Salt
Instructions
- In a large bowl mix together the flour, yeast, potatoes, oil, and salt, then add just enough warm water to create a dough.
- Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
- Place the dough into a lightly oiled bowl and cover with plastic wrap.
- Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F.
- Lightly oil a 14 inch round baking pan and press the dough in to fit.
- Press your fingertips over the top of the dough to create dimples.
- Place the olives and tomatoes over the dough, then sprinkle with the oregano and coarse salt.
- Drizzle with olive oil, let rest for 30 minutes, then bake until golden brown, about 20 to 25 minutes.
- Cool to room temperature before slicing.
Sweet Heavens ! I wish you were my neighbour ! Grazie mille !
Deborah,
The Barese Foccaccia looks amazing!
My question to you is have you ever made this or reccomend making this in a stand mixer?
Diana, although you coud make this in a stand mixer, there really is no need to as it comes together quickly.
It looks delicious! My maternal grandmother was from San Severo in the Puglia region. My aunt always put a mashed potato in her pizza dough and it was so light. I’m definitely going to try this recipe – thank you!
My grandmother was from Naples and my grandfather from Bari. I remember having focaccia like this. I watched her make it and I remember the dimples! This picture brought back so many happy memories. Thank you.
Hi Deborah. I was born in a small town in the province of Benevento, home of the Strega and pasta Rummo. Have you ever considered visiting this region? Have a great summer.
Christina, we’ve been in the area but never spent any real time there.
Hello Deborah,
A question: why so much yeast? Is it because of the potato? Most bread recipes I have requiring 3 to 4 cups of flour ask for 1 1\2 tsp of yeast. Just wondering as I would like to try this. Thanks for your help.
That is just how much yeast I use.
Thank you so much for the quick response. Off to try this recipe for tonight’s bbq. I enjoy your site and check it regularly. By the way, my husband’s family is from the Veneto. When we go visit we concentrate on that area and up in the mountains near Asiago. We take side trips to various provinces when we can. Umbria is on our list!
Hi…. your recipe looks amazing and I would love to try it. Quick question….. do I desolve the yeast in warm water before adding to the flour and potatoes or do I add it dry?
If you are using instant yeast you can add it dry. I use SAS Instant Yeast and have great results.
Deborah
Can the dough be refrigerated for a day or two before baking?
One day ahead would be fine.
Utterly fantastic! Rose beautifully, and the sun dried tomatoes I put on top were yummy. I almost forgot the mashed potatoes. The dough was nice already, but the potatoes made it silky even though it was last minute. I shared the recipe 3 times on Facebook while the dough was rising and now my family has the recipe too! Hearty meal or snack with tea or coffee. I used coarse salt and it was perfect! Thank you for an easy and delectable fail proof focaccia! I’m yours forever and am looking forward to trying more of your recipes!