Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)
allrecipes.com · 2020 · Original
Focaccia Bareseinferred from the title
DietVegan. 11 ingredients checked.
Against 5,130 pizza recipes
Focaccia Barese style, 66% hydration: drier than 52% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Focaccia Barese (Bari, Puglia): round Pugliese focaccia with boiled potato in the dough, cherry tomatoes and olives pressed in
Tradition: 70 to 85% hydration (this recipe: 66%) · 450 to 500°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
762g
Water
504g
Hydration
66.1%
Salt
4.7%
Yeast
1.18%
Oil
14.3%
Sauce
n/a
Cheese
n/a
Dough weight
1428g
Process
Bake temp
400°F / 204°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- flourbread flour6 cup · 762g
- waterlukewarm water2 cup · 474g
- yeastactive dry yeast1 tbsp · 9g
- sugarwhite sugar2 tsp · 8.4g
- oilextra-virgin olive oil1/2 cup · 109g
- saltsalt2 tbsp · 36g
- sauce tomato8 vine tomatoesn/a
- waterwater2 tbsp · 30g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 potato
- over cheese1 can pitted black olives in brine170g
- over cheesedried oregano1 tbsp · 1.5g
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