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Focaccia Barese

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Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 10 Users Voted

 

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Description

Focaccia Barese: with all the flavors of the land of Puglia. Watch the Video of this recipe.

PS: This Video Recipe is now available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android. Please search for the Cooking with Nonna channel on your TV platform and enjoy the show on your large TV screen!
 

 

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Ingredients
For the Dough:
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 1 packet dey yeast
  • 3/4 cup water
  • 2 cups all purpose flour, plus more for dusting
  • 1 teaspoon salt
For the Topping:
  • 6 tablespoon extra virgin olive oil, divided
  • 3 Roma tomatoes, cut into 1 inch wedges
  • 1/2 teaspoon dried oregano
  • salt, to taste

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Directions/Steps

To make the Dough:

  1. In the bowl of a stand mixer fitted with the dough hook attachment combine the oil, yeast and water. Let stand until the yeast is dissolved, about 5-8 minutes. 
  2. In another mixing bowl whisk together the flour and salt. With the mixer running on low speed slowly add in the flour. Mix until a smooth, supple dough forms, about 8-10 minutes.
  3. Transfer the dough to a bowl brushed with olive oil. Brush the ball of dough with more oil Cover with plastic wrap and set aside to rise for 1 hour or until doubled in volume.  Punch down the dough.

Make the Focaccia:

  1. Preheat the oven to 475 degrees.
  2. Add 1/4 cup of the oil to a 12 inch round pan and spread it evenly, making sure you coat the bottom and sides of the pan.
  3. Spread the dough to the edges of the pan with your fingers, starting from the center and working your way out. 
  4. Add the tomatoes and drizzle the remaining oil over them. Sprinkle the oregano over the entire surface of the focaccia, followed by a sprinkle of salt as desired.
  5. Cover with plastic wrap and set aside to rise in a warm place for 1 hour.  Bake for 30-35 minutes.
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Reviews
Review by Geopc89 , Wednesday, 22 December 2010 vote imagevote imagevote imagevote image
My Family enjoys this recipe, my Daughter is now teaching her Daughters
the old Family recipe's ( Castrio, Napoli).
We insert the tomatoes into the dough prior to baking.
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Review by hussell , Sunday, 25 September 2011 vote imagevote imagevote imagevote image
Molto bene. Like being in Bari!!
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Review by jacqueline27hh , Saturday, 28 January 2012 vote imagevote imagevote imagevote image
my husband loves it. Thank you, Nona!!
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Review by CAROLINE.RANGEL , Friday, 17 February 2012 vote imagevote imagevote imagevote image
Mil Gracias, ahora sé como hacerla !
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Review by bsainsbury , Thursday, 19 September 2013 vote imagevote imagevote imagevote image
Do you leave the bread in the oven when you up the temperature to 475 from 100 or do you take the bread out and preheat the oven?
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Review by Auntie123 , Friday, 14 February 2014 vote imagevote imagevote imagevote image
In video it looked amazing? Confused about the amount of yeast. In video you say 20 grams. In recipe you write 2 oz. I usually buy the packets. Please advise.
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Review by dibasia , Monday, 17 March 2014 vote imagevote imagevote imagevote image
My parents were born in Alberobello in puglia and my own nonna used to bring hers to the towns "community" oven when it was ready to bake!! Wonderful memories from the early 70's going to visit and this recipe was a wonderful reawakening!! Grazie mille!!
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Review by Sophialara , Monday, 18 August 2014 vote imagevote imagevote imagevote image
I love your "Cooking with Nonna" shows, Rosella. But I wish you would treat your own grandma with more respect. I'm an Italian grandma, too :)
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Review by rosannarm , Monday, 27 October 2014 vote imagevote imagevote imagevote image
this looks too good to be true: did anyone try the focaccia barese recipe? can you share input? it looks rather easy as opposed to the myriads of complicated recipes you find on line. does it raise nice and thick like Nonna shows?
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Review by Linwags , Monday, 17 November 2014 vote imagevote imagevote image
My grandparents are from Grumo and Terlizzi Bari. Our Focaccia is much different than this. We let it rise at least 3x and add onions to the bottom. It is never made in the round, always square. You know it's a special time when this makes it to the table. It's a sacred dish in our families!
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