Focaccia Barese {Focaccia From Bari}
Deborah · italianfoodforever.com · 2019 · Original
Focaccia Bareseinferred from the title
DietVegan. 10 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: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
375g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
245g
Cheese
n/a
Dough weight
375g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (7)
- flourAll-purpose Flour3 cup · 375g
- yeastRapid Rise Yeastn/a
- saltSea Saltn/a
- oilOlive Oiln/a
- waterLuke Warm Watern/a
- sauce tomatoHalved Cherry Tomatoes1 cup · 245g
- saltCoarse Sea Saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 Medium Potato
- over cheesePitted Olives1/3 cup · 66.7g
- over cheeseDried Oregano
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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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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