Focaccia Barese

All around Puglia in bakeries, takeaway holes in the wall and cafes, you see big delicious looking slabs of focaccia barese.  Traditionally, it’s covered with cherry tomatoes, and sometimes with olives.  We ate plenty of it.

During our time in Puglia we noticed a definite difference in the bread, pizza and other bakery goods – the taste, the texture and the lightness.  It was without a doubt the flour.  They are big users of semola rimacinata in the region, a twice milled, super fine flour.  The Bari Nonnas told us that is all they use for their orecchiette and cavatelli, whereas tipo 00 or other flours they were more likely to use for tagliatelle.

Wandering into the local supermarkets, I saw a huge array of types of flour.  Tipo 00 I use in several recipes, but I had never heard of Tipo 0 or Tipo 1, nor had I ever seen them in Australia.   They are very particular in this part of Italy about which should be used for certain recipes.  Next time I’d love to have some lessons from the nonnas and learn more.

focacciabarese (6)

Once back home I went to Skorin Deli in Concord, who stock quite a good range of specialty flours, and got some semola rimacinata, keen to have a go at making some focaccia. This will make a medium size focaccia. You’ll need a tray with a bit of depth, not a flat pizza tray.

focacciabarese (5)

Ingredients
125g of tipo 00 flour
125g of semola rimacinata
125g of mashed potato, cooled
3.5g of dried yeast
1/2 teaspoon sugar
200g cherry tomatoes
Dried oregano to taste
1 teaspoon salt
Salt, extra
Olive oil

Making it

In a bowl, combine the flour, semola, salt and potato and mix with your hands until completely combined.

In a separate bowl, combine 120ml of tepid water, add the yeast and sugar and combine well and let sit for five minutes. Add to the flour and potato mixture and combine, then add another 30mls or so of water and knead till you have a soft sticky dough.

Grease a tray with olive oil (I used a 30cm round tray), place the dough on it gently spreading out with your hands, leaving a 1cm space around the tray, which will fill as the dough rises. Cover and allow to rise for at least an hour.

focacciabarese (4)

Halve the cherry tomatoes and gently press them into the dough. Turn on the oven to 180 degrees fan forced and let the dough continue to rise while the oven is heating.

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Sprinkle the focaccia with the oregano, salt and drizzle generously with olive oil, and cook for 25-30 minutes until golden. Yum!
focacciabarese (2)

focacciabarese (1)

6 thoughts on “Focaccia Barese

  1. Francesca

    I like the idea of potato in that foccaccia. All numbers, 00,0, and 1, are sold around the inner urbs of Melbourne as well as semolina rimacinata. I’ve found that some of the tipo 00 are too soft for pizza making, but then the addition of the semolina would work wonders. I hope you get to talk to those Nonne next time, signorina.

    Reply
    1. The Napoli Alert Post author

      Yes I’ve never used 00 for pizza, these days I use Caputo for that. Recently mamma Rosa made tagliatelle with a combination of Tipo 00 and Semola Rimacinata and they were some of her best ever!

      Reply
  2. forfoodssake

    Ooooh, delicious! My mother in law makes a very similar Foccacia! I have to mentally prepare myself whenever I have to go to Skorin deli to get my parmesan, hahaha!

    Bianca

    Reply
  3. eliotthecat

    Great info on the flour. I haven’t made Focaccia in a long while. I want to wander into our local grocery now as well and see what specialty flours they have.

    Reply

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