Focaccia barese: la Ricetta originale soffice con bordo croccante
Simona Mirto / Tavolartegusto · tavolartegusto.it · 2018 · Original
Focaccia Bareseinferred from the title
DietVegan. 13 ingredients checked. Reviewed: flour, water, salt, oil, potatoes, olives.
Against 5,130 pizza recipes
Focaccia Barese style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% 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: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
300g
Hydration
60.0%
Salt
3.0%
Yeast
0.80%
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
846g
Process
Bake temp
392°F / 200°C
Bake time
6 to 7 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourr di farina ‘0200g
- flourr semola rimacinata di grano duro200g
- flourr di farina manitoba100g
- waterr acqua a temperatura ambiente300g
- saltr di sale15g
- oil2 cucchiai e mezzo di olio extravergine2 tbsp · 27.2g
- yeast2 cucchiaini di lievito di birra secco disidratato2 tsp · 4g
- oilolio extraverginen/a
- saltsalen/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeser patate intere150g
- over cheeser di pomodorini ciliegina500g
- over cheese15 – 20 olive nere
- over cheeseorigano secco
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Do something with it
- Scale this doughStart from 60% hydration and 3.0% salt, then set your own flour weight and ball count.
- 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 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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