Focaccia From Bari Recipes
FOCACCIA FROM BARI
This recipe was given to me by Graziana, a native of the port city of Bari. When she moved away from Bari, Graziana could not find any good focaccia, so she and her sister created this easy, no-fail recipe. After learning how to make this focaccia at Graziano's house and tasting it, I too am convinced that it's the best focaccia in southern Puglia. It stands up to the best focaccia I have tasted in my travels to Bari.
Provided by Viktorija Todorovska
Categories Cookstr Recipes
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, yeast, sugar, and salt and mix well. Slowly add the water and mix with your hands, breaking up any lumps. When the dough is smooth (it should be almost runny), cover it with a towel, wrap the bowl in a warm blanket, and let the dough rise in a warm spot for at least 1½ hours. The dough should double in size and have bubbles at the end of the rising. If you want a thicker focaccia, let the dough rise for an additional ½ hour.
- Meanwhile, preheat the oven to 400°F (200°C). Generously brush the bottom and sides of a large baking pan with olive oil, leaving no dry spots.
- Spoon the focaccia dough into the pan and spread evenly. Spread the canned tomatoes on the surface of the dough and sprinkle with oregano and capers (and olives, if desired). Sprinkle with sea salt and drizzle with a little olive oil.
- Bake for 45 minutes.
FOCACCIA BARESE
This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! -Dora Travaglio, Mount Prospect, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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