Focaccia Barese

Instructions

1. Step 1

   Place the diced potato and 2 tbsp (30 ml) water in a microwave-safe bowl. Cover loosely and microwave until the potato is completely tender.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Potato, 30.0 ml Water

   Cookware: Microwave, microwave-safe bowl

2. Step 2

   Mash the potato until smooth, then let it cool until lukewarm.

   Timer: 10 min (fixed)

   Cookware: fork, microwave-safe bowl

3. Step 3

   Combine the bread flour, semolina, instant yeast, and sugar in a large mixing bowl.

   Ingredients used: 300.0 gr bread flour, 200.0 gr Durum Wheat Semolina, 5.0 gr Granulated Sugar, 7.0 gr Instant Yeast

   Cookware: mixing bowl, wooden spoon

4. Step 4

   Add the mashed potato, the remaining water (1 3/8 cups (320 ml)), 1 1/4 tbsp (20 ml) olive oil, and 1 3/4 tsp (10 gr) salt. Stir until a sticky dough forms.

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 10.0 gr Fine Salt, 320.0 ml Water

   Cookware: mixing bowl, wooden spoon

5. Step 5

   Knead the dough in the bowl until elastic and mostly smooth.

   Timer: 8 min (fixed)

   Cookware: mixing bowl

6. Step 6

   Cover the bowl and leave the dough to rise until approximately doubled in volume.

   Timer: 60 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Coat the baking pan with 1 3/4 tbsp (25 ml) olive oil. Transfer the dough to the pan and gently stretch it to the edges with oiled fingertips.

   Ingredients used: 25.0 ml Extra Virgin Olive Oil

   Cookware: baking pan

8. Step 8

   Let the dough rise in the pan until visibly puffy.

   Timer: 30 min (fixed)

   Cookware: baking pan

9. Step 9

   Heat the oven to 230°C.

   Cookware: oven

10. Step 10

    Press the tomato halves and olives gently into the dough. Sprinkle with oregano and the remaining salt, then drizzle with the remaining 1 tbsp (15 ml) olive oil.

    Ingredients used: 300.0 gr Cherry Tomato, 2.0 gr Dried Oregano, 15.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 100.0 gr Olive

    Cookware: baking pan

11. Step 11

    Bake at 230°C until deeply golden on top and crisp underneath.

    Timer: 25 min (fixed)

    Cookware: baking pan, oven

12. Step 12

    Rest the focaccia in the pan for 5 minutes, then transfer it to a wire rack and cool before slicing.

    Timer: 15 min (fixed)

    Cookware: baking pan, wire rack