Focaccia Barese: Traditional Apulian Flatbread

Focaccia Barese is a delightful, rustic flatbread hailing from the Puglia region of Italy, renowned for its high hydration dough and rich flavor profile. This traditional bread is characterized by its airy texture, achieved through a unique mixing and resting process. The incorporation of both '00' flour and wholemeal flour imparts a beautiful depth of flavor and a slightly nutty aroma. Topped with juicy cherry tomatoes, fragrant oregano, and a drizzle of extra virgin olive oil, this focaccia is perfect as an appetizer, side dish, or a satisfying snack. The cultural significance of focaccia in Puglia goes beyond mere sustenance; it's a symbol of community and celebration, often shared during gatherings and festivities. Experience the authentic taste of Italy with every warm, golden bite of Focaccia Barese, a true testament to the region's culinary heritage.

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Ingredients (Makes 8 portions)

Dough Ingredients

1.4 kg (6 cups) water
1.6 kg (6.5 cups) '00' flour
400 g (3¼ cups) wholemeal flour
60 g (4 tablespoons) salt
40 g (2.67 tablespoons) extra virgin olive oil (plus extra for drizzling)
10 g (0.35 oz) fresh yeast

Toppings

200 g cherry tomatoes (halved)
dried oregano
sea salt (to taste)

Nutrition Information (per 100g)

Calories: 250
Fat: 8
Protein: 7
Carbohydrates: 38
Fiber: 3

Directions

Preparing the Dough

1. In a large mixing bowl, add the water.
2. Gradually incorporate 10% of the flour (160 g) into the water, mixing with your hands until combined.
3. Add another 100 g of flour, mixing until you achieve a creamy consistency without lumps.
4. Crumble the fresh yeast into the mixture, ensuring thorough integration.
5. Slowly add the remaining flour in portions, mixing continuously for about 10 minutes until fully incorporated.
6. Once half of the plain flour is added, switch to the wholemeal flour, mixing in half, then finish adding the remaining plain flour.

Incorporating Salt

7. Mix in the salt until uniformly distributed.

Kneading the Dough

8. Knead the dough by folding it over and pressing down until it becomes cohesive.
9. Transfer the dough to a clean surface and continue kneading, adding a sprinkle of flour only if necessary.

Finalizing the Dough

10. Drizzle extra virgin olive oil over the dough and fold it in several times until fully absorbed.

Resting the Dough

11. Place the dough in a clean bowl, drizzle with EVOO, cover with plastic wrap, and let it rest for 4 hours.

Forming Dough Balls

12. After resting, break off pieces of dough weighing 600 g each and roll them into balls.

Resting Dough Balls

13. Cover the dough balls and let them rest on the counter for another 4 hours.

Baking the Focaccia

14. Preheat your oven to 250°C (482°F).

Preparing the Tray

15. Grease a pizza tray generously with extra virgin olive oil.

Shaping the Focaccia

16. Sprinkle flour on the counter, then gently flatten one dough ball into a circle that fits the tray.

Topping the Focaccia

17. Transfer the shaped focaccia to the tray, drizzle with EVOO, and create indentations using your fingers.

Final Toppings

18. Add the halved cherry tomatoes, pressing them gently into the dough, and sprinkle with oregano and sea salt.

Baking

19. Bake in the preheated oven for 12-15 minutes, or until golden brown.

Serving

20. Allow to cool slightly before slicing and enjoy!

Cookix's Secrets

Alternative Cooking Method

Cook on a grill for a smoky flavor and crispy crust.

Dough Handling

High hydration dough can be sticky; use wet hands for easier handling.

Flavor Enhancement

Add fresh herbs like rosemary or thyme for a fragrant twist.

Flavor Twists

Incorporate olives or sun-dried tomatoes into the dough for added flavor.

Gluten-Free Option

Substitute with a gluten-free flour blend, adjusting hydration as needed.

Storage

Store leftovers in an airtight container at room temperature for up to 3 days.

Ask Cookix, your sous-chef