Focaccia Barese

Focaccia Barese

Focaccia Barese comes with tomatoes on top

Rossella invites her own grandma Romana to prepare a classic Focaccia Bread recipe with tomatoes - Focaccia Barese.

Ingredients for 8 Persons

2 Lbs - Flour, 1 Lb - Fresh tomatoes, 2 1/4 Cups - Warm water, 1 Oz - Fresh yeast, EV olive oil, Oregano, Salt
In a large bowl add the flour and make a hole at the center. In the hole add the warm water. Add the yeast  to the water and let the yeast melt. Add to the water 1 1/2 Tbs of salt and 3 Tbs of olive oil.
Mix the entire content until the dough is well mixed and of even consistency. If you have a pasta mixer, use it as it will speed up the process.
Now you are ready to assemble the focaccia. Take a round baking pan 14" wide and add 1/2 cup of olive oil to the bottom. Pour the dough into the pan and spread it evenly. Cut the tomatoes in wedges and spread them over the top. Pour 3/4 cup of olive oil over the tomatoes. Sprinkle salt and oregano over the entire focaccia. Put the pan in the oven heated at 100F and leave it there to raise for one hour. Then raise the temperature to 475F and cook the focaccia for 35 minutes.

Receive More Stories Like This In Your Inbox



Marron Glacé: an all Italian delicacy

Wild chestnuts have been known to Man since the times of ancient Greece . Xenophon , Virgil, Apicius and Galen all exalted their nutritional...

Bottarga: caviar made in Italy

Bottarga is nothing more than the dried and naturally processed eggs of tuna fish and mullet . It is an exceptionally delicious product, rich in...

Mimosa, Bellini and Tintoretto: masterpieces... to drink all year round!

I wonder if , in 1948, Giuseppe Cipriani, barman of Venice’s Harry’s Bar, would have thought that 5 cl of rigorously crushed ( never blended !) white...

The new secret of Alba White Truffle

The Alba White Truffle is an old acquaintance of mine. Actually, is much more than that, is a real childhood friend. Born and bred on the luscious...

From Piemonte to Veneto, the odd tradition to get cheese “drunk”

My region, Piem The history of this cheese, formaggio ubriaco in Italian, which means “drunk cheese,” originates from the regions of Veneto and...

Weekly in Italian

Recent Issues