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How to Make Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives) - A Step-by-Step Guide

Focaccia Barese al Pomodoro e Olive, or Homemade Italian Focaccia with Tomatoes and Olives, is a delightful and flavorful bread that hails from the region of Puglia in southern Italy. This traditional focaccia recipe is beloved for its soft, chewy texture, and its delicious toppings of juicy tomatoes and briny olives.

The Focaccia Barese al Pomodoro e Olive is a staple in the culinary tradition of Puglia, and it is often enjoyed as an appetizer, snack, or as an accompaniment to a meal...

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Ingredients

  • 1 potato, unpeeled
  • 6 cups bread flour
  • 2 cups lukewarm water, divided
  • 1 tablespoon active dry yeast
  • 2 teaspoons white sugar
  • ½ cup extra-virgin olive oil, divided
  • 2 tablespoons salt, divided
  • 8 vine tomatoes, halved
  • 1 (6 ounce) can pitted black olives in brine
  • 2 tablespoons water
  • 1 tablespoon dried oregano

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs 35 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 12
  • Yield: 1 9x13-inch focaccia

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.

    • Nutrition

    386 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Sodium: 1296mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 10g
    • Vitamin C: 16mg
    • Calcium: 43mg
    • Iron: 4mg
    • Potassium: 405mg

    Categories

    Bread recipes
    Italian recipes
    Homemade recipes
    Tomato recipes
    Olive recipes