It is now part of the tradition, there is no specific known inventor: it is a product of the Apulian peasant tradition, developed over time.
Preparing it at home is a rewarding experience that brings a piece of Puglia to the table and conquers the palates of adults and children alike.
What are potatoes for in focaccia?
Boiled and mashed potatoes make the focaccia softer and help retain moisture, improving the freshness of the focaccia even the next day.
How to prepare Apulian focaccia
Ingredients:
- 500 g of type 00 flour
- 200 g of mashed boiled potatoes
- 300 ml of warm water
- 15 g of fresh brewer's yeast
- 10 g of salt
- 1 teaspoon sugar
- 10 tablespoons of Blended extra virgin olive oil
- Cherry tomatoes
- Pitted black olives
- Fresh oregano
- Coarse salt
Procedure:
- Awaken the yeast: In a large bowl, combine the crumbled brewer's yeast, sugar, and a tablespoon of warm water. Stir gently and let sit for 5-10 minutes, until the yeast has activated and foams.
- Combine the ingredients: In a large bowl, combine the flour and mashed potatoes. Add the dissolved yeast and the remaining warm water, mixing with a fork or hand whisk until the mixture becomes coarse.
- Knead vigorously: Add the salt and 4 tablespoons of extra virgin olive oil. Transfer the dough to a lightly floured work surface and knead vigorously for at least 10 minutes, until the dough is smooth, elastic, and non-sticky. If necessary, add a little water or flour to adjust the consistency.
- Leavening, the secret to softness: Place the dough in a lightly oiled bowl, cover it with a damp cloth and let it rise in a warm, dry place for about 2 hours, or until doubled in volume.
- Season with Apulian flavors: Lightly grease a baking sheet. Transfer the risen dough to the pan, gently spreading it with your fingers until it covers the entire surface. Arrange the halved cherry tomatoes, black olives, fresh oregano, and a pinch of coarse salt on the focaccia. Add a drizzle of extra virgin olive oil to enhance the flavors.
- Second rising: Cover the pan again with a tea towel and let it rise for another hour, or until the tomatoes are slightly wilted.
- Baking, the finishing touch: Preheat the oven to 220°C. Bake the focaccia for about 20-25 minutes, or until golden and crispy.
- Spice up tradition: Remove the focaccia from the oven and let it cool slightly before cutting it into squares and serving. Its fragrance and authentic flavor will win over everyone at your table!
Advice:
- For a more intense flavor, you can add a pinch of black pepper or chopped rosemary to the mixture.
- If you prefer a taller focaccia, you can roll out the dough in a smaller pan.
- You can also use peeled and chopped cherry tomatoes.
- For a spicier taste, you can add fresh chili pepper or crushed dried chili pepper.
- Apulian focaccia is excellent enjoyed on its own, as an appetizer, or as a side dish with cured meats, cheeses, or grilled vegetables.
Why is Apulian focaccia made with potatoes?
Potatoes make the dough softer and moister, improving its texture and shelf life.
Not all Apulian focaccias contain potatoes; you can choose to omit them and use just flour, water, yeast, salt, oil, and seasonings. The texture will be less soft but still delicious.
How do you prepare stuffed Apulian focaccia?
Apulian focaccia can be stuffed with various ingredients such as ham, cheese, grilled vegetables or other combinations of your choice, but "la morte" is mortadella (try it and believe it!).
What's the difference between focaccia from Puglia and focaccia from Bari?
Differences between focaccia from Puglia and focaccia from Bari : both are similar, but focaccia from Bari is typically made with a dough that includes potatoes and is topped with cherry tomatoes and olives.
Apulian focaccia, on the other hand, can vary more in recipes.
Focaccia barese is often also called " pizza barese " in some regions.
To season focaccia barese, go for cherry tomatoes, black olives, extra virgin olive oil, coarse salt, and oregano: these are the traditional ingredients.
In focaccia barese, the most commonly used and recommended types of tomatoes are cherry or datterini tomatoes.
Which flour should you use for focaccia barese? Type 00 flour is the most commonly used, but some variations also use a bit of re-milled semolina flour for a more rustic texture.
How to store focaccia from Bari
You can store it wrapped in a cloth or in an airtight container at room temperature for 1-2 days.
You can also decide to make large quantities and freeze them in slices to always have them ready when needed.
For example, if you were to prepare it for a birthday or a party, the quantities of focaccia for 20 people should be calculated with about 100-150 grams of focaccia per person, so for 20 people you will need 2-3 kg of focaccia.
It can be eaten alone as a snack or appetizer, or accompanied by cured meats and cheeses, pickled or fresh vegetables, and even with soups or salads.
Where to eat focaccia from Bari
In many traditional bakeries and ovens in Bari and other cities in Puglia.
Some famous places include "Panificio Fiore" and "Antico Panificio".
But the best focaccia in Bari? The choice is subjective, but some of the most renowned bakeries include "Panificio Fiore," "Antico Panificio," and "Panificio Santa Rita."
