Bari-style Focaccia
Introduction
Bari-style Focaccia is a delicious and fluffy Italian bread that originates from the vibrant city of Bari. This focaccia is known for its rich flavor and soft texture, making it a perfect addition to any meal or snack. With a few simple ingredients, you can create a homemade focaccia that will impress your family and friends.
Why Make This Recipe
Making Bari-style Focaccia at home is a rewarding experience. It’s simple to make and requires minimal ingredients. This recipe not only gives you a tasty bread but also fills your kitchen with a wonderful smell as it bakes. Plus, you can customize it with your favorite toppings, making it a versatile dish that’s great for any occasion.
How to Make Bari-style Focaccia
Ingredients
- 250 g all-purpose flour
- 250 g semolina flour
- 300 ml warm water
- 15 g fresh yeast or 7 g dry yeast
- 10 g salt
- 5 g sugar
- 2 tbsp olive oil
- 200 g cherry tomatoes
- 50 g black olives
- 1 tsp oregano
Directions
- Dissolve the yeast and sugar in warm water. Let it sit for 10 minutes until it gets bubbly.
- In a bowl, mix both flours and salt together.
- Combine the yeast water and olive oil with the flour mixture.
- Knead the dough until it is sticky.
- Cover the dough and let it rise for 2 hours in a warm place.
- After rising, press the dough into an oiled pan.
- Add the cherry tomatoes and black olives on top of the dough.
- Sprinkle the oregano over the bread and drizzle with a bit of olive oil.
- Let it rise for another 30 minutes.
- Preheat your oven to 200°C (about 400°F) and bake for 25–30 minutes or until golden brown.
How to Serve Bari-style Focaccia
Bari-style Focaccia is best served warm. You can cut it into squares and enjoy it as is or serve it alongside dips like olive oil or balsamic vinegar. It also pairs well with salads, soups, or can be used as a sandwich bread.
How to Store Bari-style Focaccia
To store your focaccia, let it cool completely and then wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days. If you want to keep it longer, you can freeze it for up to a month. Just thaw and reheat in the oven before serving.
Tips to Make Bari-style Focaccia
- If you want a crispy crust, bake it on a lower rack in your oven.
- Feel free to experiment with toppings, like rosemary, garlic, or different types of cheese.
- Make sure your water is warm but not too hot, as this can kill the yeast.
Variation
You can add other toppings like sliced onions, peppers, or even cheeses like mozzarella for a different flavor twist. Each variation can give a unique taste to your focaccia.
FAQs
1. Can I use bread flour instead of all-purpose flour?
Yes, you can use bread flour for a chewier texture.
2. How can I tell if my dough has risen enough?
The dough should double in size and feel light and airy when poked.
3. What if I don’t have fresh yeast?
You can use dry yeast as a substitute; just make sure to check the conversion rate on the package. Typically, you would use about one-third of the amount of fresh yeast.
Enjoy baking your delicious Bari-style Focaccia today! It’s a simple yet rewarding recipe that brings a taste of Italy right to your kitchen.
