Focaccia barese recipe with tomatoes and olives
Recipe shopping list — copy the items into Valedo.
This focaccia makes one large pan for sharing at lunch or alongside soup. The dough includes potato for a soft, chewy crumb.
Ingredients
Russet potato
1 medium
Bread flour
4 cups
Active dry yeast
2 1/4 teaspoons
Warm water
1 1/2 cups
Fine sea salt
2 teaspoons
Extra-virgin olive oil
1/3 cup
Cherry tomatoes
1 pint
Green olives
3/4 cup
Dried oregano
1 teaspoon
Flaky sea salt
1 teaspoon
How to make it
- Boil the potato until tender, then mash it smoothly. 2. Mix flour, yeast, warm water, mashed potato, salt, and 2 tablespoons olive oil into a soft dough. 3. Knead until smooth, cover, and let rise until doubled, about 1 hour. 4. Press dough into an oiled 9-by-13-inch pan and let rise 30 minutes. 5. Dimple the surface, add tomatoes and olives, and drizzle with remaining oil. 6. Sprinkle oregano and flaky salt; bake at 425°F for 25 to 30 minutes.
FAQ
Who is "Focaccia barese recipe with tomatoes and olives" for?
This focaccia makes one large pan for sharing at lunch or alongside soup. The dough includes potato for a soft, chewy crumb.
What do I need to buy for "Focaccia barese recipe with tomatoes and olives"?
This list has 10 items, including Russet potato, Bread flour, Active dry yeast, and Warm water. Cross off what you already own, then buy the rest.
Do I need every item on "Focaccia barese recipe with tomatoes and olives"?
No. Use it as a starting checklist for Focaccia barese recipe with tomatoes and olives. Cross off what you already have—often that includes Russet potato—and add anything your situation still needs.
Does "Focaccia barese recipe with tomatoes and olives" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Boil the potato until tender, then mash it smoothly. 2. Mix flour, yeast, warm water, mashed potato, salt, and 2 tablespoons olive oil into a soft dough. 3. Knead until smooth, cover, and let rise until doubled, about 1 hour. 4. Press dough into an…
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