Focaccia Barese

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried oregano

Dried herbs are often less expensive and have a longer shelf life.

cherry tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes can be more economical and still provide flavor.

Sift all the flour into a bowl.

Add in the mashed potatoes.

Add in the salt and start mixing the ingredients into the flour.

Add in all the water and mix the ingredients by hand until you obtain a rough dough.

Transfer the dough onto a working surface and knead it by hand for 5 minutes.

Place the dough back into the bowl, dust it with some flour, cover it with cling film, and place it in a warm place to rise for 90 minutes.

Cut the tomatoes into four pieces.

Mix the tomatoes with salt, oregano, and pepper, and leave them to marinate.

Dust the kneading surface with some flour after the rising time has elapsed.

Remove the dough from the bowl with a spatula and transfer it onto the surface.

Gently stretch the dough by hand to obtain a flat shape.

Fold the dough into thirds like a letter, first the left side, then the right side over that.

Fold the dough in thirds again, this time top to bottom instead of side to side.

Form a smooth ball by grabbing the edges and gently tucking them under while turning.

Place the dough back into the bowl, dust it again with some flour, and cover it with cling film.

Let the dough rise for an additional 30 minutes.

Transfer the dough into a baking tray lined with greaseproof paper dusted with flour.

Gently stretch the dough into a flat shape.

Poke the dough all over with your fingertips to create dimples.

Press the marinated tomatoes into the dough without being too precise.

Preheat the oven to 200°C (390°F).

Drizzle the juices released by the tomatoes randomly over the dough.

Cover the tray with a kitchen towel and leave the dough to rise for the last 30 minutes.

Remove the towel and bake the focaccia for 20 minutes, rotating the tray halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens