Description
This Bari focaccia hails from the port city in the Puglia region. It’s a soft bread made with mashed potatoes and topped with tomatoes and oregano.
Ingredients
Scale
FOR THE FOCACCIA:
- 3 Cups All-purpose Flour
- 1 Medium Potato (Peeled, Boiled & Mashed)
- 1 Tablespoon Rapid Rise Yeast
- 1 Teaspoon Sea Salt
- 3 Tablespoons Olive Oil
- Luke Warm Water
TOPPING:
- 1 Cup Halved Cherry Tomatoes
- 1/3 Cup Pitted Olives (Optional)
- 1 Teaspoon Dried Oregano
- 3 Tablespoons Olive Oil
- Coarse Sea Salt
Instructions
- In a large bowl mix together the flour, yeast, potatoes, oil, and salt, then add just enough warm water to create a dough.
- Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
- Place the dough into a lightly oiled bowl and cover with plastic wrap.
- Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F.
- Lightly oil a 14 inch round baking pan and press the dough in to fit.
- Press your fingertips over the top of the dough to create dimples.
- Place the olives and tomatoes over the dough, then sprinkle with the oregano and coarse salt.
- Drizzle with olive oil, let rest for 30 minutes, then bake until golden brown, about 20 to 25 minutes.
- Cool to room temperature before slicing.
- Category: Bread