Focaccia Barese
Giallo Zafferano · giallozafferano.com · 2025 · Original
Focaccia Bareseinferred from the title
DietVegan. 12 ingredients checked.
Against 5,130 pizza recipes
Focaccia Barese style, one of 9 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Focaccia Barese (Bari, Puglia): round Pugliese focaccia with boiled potato in the dough, cherry tomatoes and olives pressed in
Tradition: 70 to 85% hydration · 450 to 500°F bake (this recipe: 480°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
480°F / 249°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourType 00 flour soft wheat 5 cupsn/a
- yeastFresh brewer's yeast 2 tbspn/a
- saltFine salt 1 tbspn/a
- sugarSugar 2 tspn/a
- waterWater 1 cupn/a
- sauce tomatoRoma tomatoes 17 oz482g
- sauce tomatoCherry tomatoes to tasten/a
- saltFine salt to tasten/a
- oilExtra virgin olive oil to tasten/a
- oilExtra virgin olive oil 4 tbspn/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBaresane olives to taste
- over cheeseOregano to taste
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia Barese group marked.
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