FOCACCIA BARESE, the original, as per tradition

The combination of durum wheat and soft wheat flour creates a rustic focaccia with authentic flavors: extra virgin olive oil, tomatoes, oregano, and olives, immersing yourself in the vibrant and colorful aromas of the Mediterranean.

Focaccia barese is the quintessential street food in this Apulian city, enjoyed at any time of day and a favorite snack for Apulian children and teenagers. Before revealing all the secrets to making a true focaccia barese, remember: the key ingredients are quality ingredients and a love for our land.

• 125 g Luce 9 Grain Ancient Flour type 0
• 125 g re-milled semolina
• 160 g Water
• 3 g Diastatic malt
• 35 g Licoli
• 1 g Brewer's Yeast
• 5 g Whole Salt
• 5 g Extra Virgin Olive Oil

• Cherry tomatoes
• Olives in Bari water
• Oregano
• Brine (30 g Extra Virgin Olive Oil + 60 g Water + half a teaspoon of salt)

Sift and mix the flours - (photo 1) Pour all the water into a bowl, (Photo 2) Dissolve the licoli in the water (Photo 3-4), add the flours, malt, brewer's yeast and knead (Photo 5) Add the salt halfway through the dough (Photo 6)

knead and finally slowly pour in the extra virgin olive oil. (Photo 7) Knead until you obtain a smooth dough, form a ball, (Photos 8-9) cover and let rise (Photo 10), after 45 minutes perform a series of folds twice.

The dough should rise at room temperature for about 2 hours, then continue to mature in the refrigerator for 12 to 24 hours. Remove the dough from the refrigerator and wait until it reaches room temperature. Slide the focaccia dough onto a 30 cm baking sheet greased with oil. (Photos 11-12)

Gently spread the dough with your fingertips, working from the center outward so as not to interfere with the rising process. (Photo 13) Once the dough is rolled out, let it rise for about an hour.

Preheat the oven to 240°C (450°F). Before baking, crush the cherry tomatoes in half with your hands to squeeze out all the juice. Arrange them face-down, filling the entire surface of the focaccia. (Photo 14) Now add the olives, a pinch of salt, and some dried oregano (photos 15-16). Finally, pour the brine into the center of the focaccia (photo 17).

Bake directly in the lower part of the oven, where it will immediately begin to sizzle, this helps to give the typical crust, which should also be a little burnt on the outside (photo 18).

After about 10 minutes, you can move the pan to the center of the oven for another 10 minutes. Turn on the grill to help the surface cook, which should be golden brown and, above all, with the cherry tomatoes slightly charred. (Video 1)