Focaccia Barese
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5.0
6 reviews
Excellent
Focaccia Barese
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Ingredients
- 1.4 kg water 6 cups
- 1.6 kg 00 Le 5 Stagioni Flour 6.5 cups. Extra for kneading
- 400 grams Le 5 Stagioni Mora Integrale Flour 3 ¼ cups. Wholemeal
- 60 grams salt 4 tablespoons
- 40 grams extra virgin olive oil 2.67g. EVOO –plus extra for drizzling!
- 10 grams fresh yeast 0.35oz
- 200 grams cherry tomatoes cut in half
- dried oregano
- Sprinkle of sea salt
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Instructions
- Focaccia Barese is high hydration dough and the recipe starts by adding water to a large mixing bowl.
- Next, add 10% of flour (160g) to the water and mix well using your hands, before adding another 100g and continuing to mix and creating a creamy consistency. Make sure you mix until there are no lumps!
- Break up the fresh yeast adding it into the bowl – this is an important start the focaccia barese recipe!
- Next – you need patience and a little speed! Start to drop the flour into the mixture, just a portion at a time and combine it as you go. This will take around 10 minutes to make sure it incorporates really well.
- When you have added half of the plain flour in, switch to the Mora/Wholemeal flour, adding at least half and combining it then finish off the rest of the plain before mixing the second portion through.
- Add 60g of salt and mix it through until combined.
- Once you have incorporated all the flour and the dough starts to thicken up, knead it by folding it over with both hands, and pressing down.
- Repeat this a number of times, and once it all comes together, transfer the ball of dough onto your bench and continue to work it well.
- You will need to work the high hydration focaccia barese dough until it stops breaking off, adding a small sprinkle of flour only if you need it.
- Finally, the magic touch – drizzle the extra virgin olive oil over the top of your dough and fold it in a few times ensuring it is fully incorporated.
- Once you try to pull at the dough and it no longer breaks off, it’s ready!
- At this point, transfer the focaccia barese dough into a clean bowl, drizzle some EVOO ove the top and cover it with plastic wrap before leaving it to rest for 4 hours.
- HOW TO MAKE THE FOCACCIA BARESE DOUGH BALLS:
- Once the dough has rested, break off pieces of the dough (weighing them) and roll out 600g balls.
- To roll them out, get your fingers underneath the ball and twist it around, repeat this a few times – trying to be fast – until you get a nice round dough ball.
- Once you have rolled these out, leave them on your bench, covered for another 4 hours.
- HOW TO COOK THE FOCACCIA BARESE:
- Preheat your oven to 250°C.
- Get a pizza tray, and line it with EVOO, making sure it is spread all over.
- Add a generous sprinkle of flour onto your bench, then transfer one of the dough balls on top.
- Using all the tips of each of your fingers, press down gently on the dough out into a circle shape until it is almost the same size as the tray.
- Now transfer the focaccia onto your (well-oiled) tray and drizzle some EVOO on top, spreading it all over the top of the dough.
- Before adding any toppings, create indentations in the dough using your 2 index fingers, then put the cherry tomatoes on top, pressing them in gently.
- Sprinkle a generous amount of oregano on top of the focaccia along with a final touch of sea salt.
- Place the Focaccia bread in the oven for 12-15 minutes or until it turns slightly golden.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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