Focaccia Barese
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 0mins
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- Serves
- 8
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- Calories
- 326
Focaccia Barese is one of Puglia’s most well-known foods and is sold on most street corners in the region. With crispy edges and a light, spongy dough, this delicious olive, and tomato topped bread is incredibly simple to make for the flavour it delivers.
recipe updated 2 Apr 2025
Ingredients
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- Water
- 400 g
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- Cherry tomatoes
- 180 g
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- Quick-rise yeast
- 5 g
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- Granulated sugar
- ½ teaspoon
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- Italian 00 flour
- 500 g
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- Fine sea salt
- 12 g
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- Pitted black olives
- 120 g
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- Dried oregano
- 1 teaspoon
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- Extra virgin olive oil
- 4 tablespoons
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- Sea salt flakes
- 1 tablespoon
Tools
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Oven
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Chef Patissier XL
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Round pan - 12"
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Baking tray - large
Step preview
- Add the ingredients into the warming bowl and mix well
- Let rest – 10 minutes
- Fit the Dough Tool
- Add the next ingredients into the warming bowl
- Knead - 1 minute, speed Min
- Knead – 4 minutes, speed 1
- Remove the Dough Tool and fit the splashguard
- Prove until double in size – 1 hour, heat setting 2, speed off
- Pour olive oil into the round tin and use your hands to coat the base and sides
- Tip the dough into the pan and spread to cover the base of the pan evenly
- Cover the dough and let rest – 1 hour
- Place a baking tray in the oven and pre-heat - 220ºC
- Lightly crushed the halved tomatoes with the base of your hand, then scatter over the dough evenly
- Top with olives and oregano
- Drizzle with olive oil and sprinkle with salt
- Bake, then lower the temperature– 10 minutes, 220ºC
- Bake – 30 minutes, 190ºC
- Remove from the oven and let cool slightly
- Serve