Focaccia Barese Food

FOCACCIA BARESE

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.

FOCACCIA BARESE THE ORIGINAL RECIPE

Steps:

• Pour the flour into a small bowl and make a hole in the center.
• Crumble the yeast in the center and add a pinch of sugar.
• Slowly pour a little water into the center and using a silicone spatula, mix to incorporate the liquid into the flour. Proceed so little by little. When you reach 2/3 of the water, pour the salt on the edge of the bowl, being careful not to put it directly on top of the yeast. Continue to pour in the water and mix slowly until the liquid is completely absorbed into the dough. The dough must have an elastic consistency and not too liquid.
• Cover the bowl with cling film and let it rise in a mid-warm place.
• When the dough has doubled due to the leavening effect (in my case it took about 1 hour), take the iron pan.
• Turn on the oven at maximum temperature (about 240 C °)
• Pour an abundant layer of olive oil into the pan, then using the spatula greased with oil, gently pour the dough into the pan.
• Grease your fingers with oil and spread the dough with your hands to cover the entire pan.
• Pour few spoons of tomato sauce on the surface and spread it evenly on the surface.
• After washing and drying the cherry tomatoes, split them in half and place them crushed with the peel on top of the focaccia.
• Sprinkle with plenty of oregano and a pinch of salt, then add the olives.
• Finally, fill a glass of warm water, pour about 1 finger of oil, mix and pour over the whole focaccia.
• Bake on the bottom of the oven for 10 minutes at most.
• After this time, lower the temperature to 200 ° C and let it cook for 30 minutes.
• Your focaccia will be ready when, after this time, it is golden on top and crunchy enough on the bottom.

FOCACCIA

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!