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Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)

4

210 min

Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)

Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 1

Time

210 min

Serving

12 persons

Calories

386

Rating

4.00★ (1)

Cuisine

Italian
Author: Victoria Buriak
How do you get soft focaccia? The Italian secret is to add one potato to the dough. This foolproof traditional recipe will become the only one you ever need!

Ingredients

  • potato, unpeeled: 1 piece
  • bread flour: 6 cups
  • lukewarm water: 2 cups (divided)
  • active dry yeast: 1 Tbsp
  • white sugar: 2 tsp
  • extra-virgin olive oil: 0.5 cup (divided)
  • salt: 2 Tbsp (divided)
  • vine tomatoes: 8 piece (halved)
  • pitted black olives in brine: 1 can (6 ounce can)
  • water: 2 Tbsp
  • oregano: 1 Tbsp (dried)

Metric Conversion

Stages of cooking

Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 21
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Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 54
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Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 76
Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 87
Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 98
Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 109
  1. Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 2
  2. Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 3
  3. Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 4
  4. Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 5
  5. Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 6
  6. Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 7
  7. Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 8
  8. Preheat oven to 400 degrees F (200 degrees C).
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 9
  9. Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.
    Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) Photo 10

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