Focaccia Barese
Suggested by Chef Sabyasachi Gorai
Makes
approximately 2 focaccias
Preparation Time
20 - 25 minutes
Resting & Proofing Time
2 - 3 hours
Baking Time
20 minutes
INGREDIENTS
For the dough:
1 kg Italian type 00 flour
700 ml water
24 g salt
5 g dry yeast
20 g honey
150 g mashed potatoes
100 ml extra virgin olive oil
For the topping:
350 g cherry tomatoes
Fresh basil, as required
Fresh rosemary, as required
Olives, as required
Extra virgin olive oil, as required
Salt and pepper, as required
METHOD
Dissolve the dry yeast and honey in part of the water. Add the Italian type 00 flour and begin mixing, gradually incorporating the remaining water until a dough starts to form.
Add the mashed potatoes and continue mixing until they are well incorporated. Add the salt and knead the dough until it becomes smooth and elastic, then gradually work in the extra virgin olive oil.
Cover the dough and leave it to rest and ferment until it has become light and airy. Transfer it to a generously oiled baking tray and gently stretch it into shape, taking care not to remove too much air from the dough.
Allow the focaccia to proof until well risen, then continue the stretching and folding process at intervals as required. Press the cherry tomatoes into the dough with the cut sides facing upwards, then scatter over the olives, fresh basil and rosemary. Season with salt and pepper and drizzle generously with extra virgin olive oil.
Bake until the focaccia is golden and crisp on the outside, while remaining soft and airy in the centre. Serve warm or at room temperature.
