baking · vegetarian · vegan · dairy-free
Potato focaccia barese with cherry tomatoes and olives
Bari-style focaccia: a potato-enriched, oil-heavy dough that bakes up puffy and crisp-bottomed, studded with tomatoes and olives.
- Time
- 240min
- Steps
- 7
Ingredients
Tick what you already have.
Allergens
Contains wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Mix the flours, mashed potato, yeast and most of the water. Rest 20 minutes.
-
2
Add the salt, the rest of the water and the 50 ml oil. Mix or knead until smooth and stretchy, about 8 minutes.
-
3
Cover and let rise until doubled, 1.5-2 hours, giving it a stretch and fold every 30 minutes for the first hour.
-
4
Pour 3 tbsp oil into a 30 x 40 cm (12 x 16 in) pan. Turn the dough in and gently stretch it toward the corners. Rest 20 minutes and stretch again.
-
5
Let it rise in the pan until puffy, about 1 hour. Heat the oven to 240°C (465°F).
-
6
Dimple deeply with oiled fingers. Press in the tomatoes cut side up and the olives. Drizzle with the remaining oil and sprinkle with oregano and flaky salt.
-
7
Bake 25-30 minutes until deep golden on top and crisp underneath. Cool a few minutes before cutting.
