Focaccia Barese

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, combine the all-purpose flour, semola flour, active dry yeast, and sugar.

   Oko 1 min

   Napomena kuhara: Ensure your yeast is fresh for a good rise.

2. 2

   Gradually add the lukewarm water to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.

   Oko 2 min

3. 3

   Add the salt and the extra virgin olive oil for the dough, and continue mixing until fully incorporated.

   Oko 2 min

   Napomena kuhara: Adding salt after the yeast has started to activate helps prevent it from inhibiting yeast activity.

4. 4

   Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it is smooth and elastic.

   Oko 15 min

   Napomena kuhara: The dough should be slightly sticky but manageable.

5. 5

   Place the dough in a lightly oiled bowl, turn it once to coat, then cover with a clean kitchen towel or plastic wrap.

   Oko 1 min

6. 6

   Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

   Oko 2 h

   Napomena kuhara: A turned-off oven with the light on can create a perfect warm environment for rising.

7. 7

   Preheat your oven to 220°C (425°F).

   Oko 15 min

8. 8

   Lightly oil a 30x40 cm (12x16 inch) baking pan with some of the extra virgin olive oil for baking.

   Oko 1 min

9. 9

   Gently transfer the risen dough to the prepared baking pan and press it out evenly with your fingertips, creating dimples across the surface.

   Oko 3 min

   Napomena kuhara: Be careful not to deflate the dough too much.

10. 10

    Arrange the halved cherry tomatoes and pitted black olives over the dough, pressing them lightly into the surface.

    Oko 3 min

11. 11

    Drizzle generously with the remaining extra virgin olive oil for baking and sprinkle with dried oregano and flaky salt.

    Oko 1 min

    Napomena kuhara: The generous olive oil creates a wonderfully crisp crust.

12. 12

    Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.

    Oko 25 min

    Napomena kuhara: The bottom should also be golden and crisp.

13. 13

    Remove from the oven and let cool slightly in the pan before transferring to a wire rack to cool completely.

    Oko 5 min