Focaccia Barese with Cherry Tomatoes and Olives
Italian Recipe Book · italianrecipebook.com · 2022 · Original
Focaccia Bareseinferred from the title
DietVegan. 12 ingredients checked.
Against 5,130 pizza recipes
Focaccia Barese style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 465°F, hotter than 73% 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: 60%) · 450 to 500°F bake (this recipe: 465°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
150g
Hydration
60.0%
Salt
2.0%
Yeast
0.80%
Oil
10.9%
Sauce
200g
Cheese
n/a
Dough weight
434g
Process
Bake temp
465°F / 241°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (9)
- flour⅔ cup all purpose flour2/3 cup · 100g
- flour⅔ cup semolina flour 100 grams)2/3 cup · 100g
- flour⅓ cup bread flour1/3 cup · 50g
- yeast¾ tsp instant dry yeast3/4 tsp · 2g
- water⅔ cup water2/3 cup · 150g
- oilExtra virgin olive oil2 tbsp · 27.2g
- saltsalt1 tsp · 5g
- salt2 pinches salt flakesn/a
- sauce tomato10-12 cherry tomatoes200g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small boiled potato100g
- over cheeseoregano1 tbsp · 1.5g
- over cheese10-12 black olives
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- See what hydration doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia Barese group marked.
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