Shopping list
100g plain flour
100g semolina flour
50g strong bread flour
5g fresh yeast (or 7g dried)
150 ml water
2 tablespoons extra virgin olive oil + extra
sea salt, to taste
250g cherry tomatoes
10 black olives
dried oregano, to taste
freshly ground black pepper, to taste
Our first recipe of June - our Italy month - is a very tasty Focaccia Barese, based on a recipe by food writer Valeria Necchio. She gives 2 topping ideas for the bread: cherry tomatoes & black olives or onion with oregano and black pepper. We choose the first option, but double the recipe and you bake two loaves in one go. The bread is guaranteed to disappear super fast!
How to make Focaccia Barese
- the fresh yeast was sold out, everyone bakes in covid times :)
- we leave the potatoes out of the recipe
Mix the flours and make a well for the yeast.
Add the water slowly to the mixture and fold it in.
Add salt and oil slowly and knead the dough by hand.
Dust your work space with flour and transfer the dough.
Sprinkle some flour on the dough as well
Fold and stretch the dough, shape into a ball.
Grease the tin while the dough rises 2 - 3 h.
Roll the dough into a thick rectangle.
Press the dough in the baking tin and let rise 30 minutes.
Preheat the oven to 200°C
Brush the dough with olive oil.
Press in halved tomatoes & olives.
Bake the bread in 30 minutes golden.
Transfer the Focaccia Barese to the bottom shelf of the oven for 5 minutes, this to crips up the edges
Allow the bread to cool slightly.
Serve the Focaccia Barese warm or at room temperature.
Gustare! Enjoy!