- 512g Flour
- 10g Salt
- 8g Instant Yeast
- 455g of tepid water
- Olive oil
- Baking dish pan (23 x 33 cm)
Ingredients for toppings
- Cherry tomatoes
- Sea salt flakes
- Scamorza affumicata
- Make the dough the day before you plan on baking it. Into a bowl whisk together the flour, salt, and yeast
- Add the tepid water (not hot, tepid)
- Stir with a spatula gently, until the flour is completely mixed with water (less than 1 minute). Your dough should be sticky
- Slick the dough with olive oil. Be generous over here
- Cover the bowl and put it in the fridge for a min of 12 hours and a max of 2 days.
- Grease a baking dish and add 2 tablespoons of olives. With your hands covered in oil transfer the dough, fold it using the stretch and fold method, again slick the surface of the dough and let it rise for 2 or 3 hours.
Adding toppings to your focaccia:
- Alla Barese with cherries tomatoes
- Pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples.
- Then cut the cherry tomatoes into 2 pieces and fill the focaccia. Sprinkle with rosemary and sea salt flakes.
- Slice 1 or 2 potatoes (2 mm thick slices), and marinate them in a bowl of olive oil and Rosemary for 15 min.
- Spread the potato slices on the surface, arranging them like tiles, slightly overlapping one another. Sprinkle with sea salt flakes.
- You can also add scamorza affumicata and porchetta on top.
Transfer to oven immediately and bake at 220° for 25 minutes or until golden all around.