🇮🇹 Authentic Focaccia Barese: The Secret of the Old Town

​"This is the real deal, exactly as you’d find it in a hidden bakery in Bari Vecchia. It’s not just pizza dough; it’s a completely different soul."

​The "Old World" Secret: The secret to that unique, soft yet crunchy texture is the boiled potato mashed into the dough. It keeps the focaccia moist for days and creates those legendary golden bubbles.

Ingredients

• ​Flour: 250g Re-milled Semolina (Semola Rimacinata) + 250g Flour Type 0.
• ​The Secret: 1 medium boiled potato (mashed while still warm).
• ​Hydration: Approx. 350-400ml warm water.
• ​Yeast: 7g Dry Yeast (or 15g Fresh).
• ​Salt: 12g.
• ​Topping: Plenty of fresh Cherry Tomatoes, dried Oregano, and lots of extra virgin olive oil.

​The Authentic Method

1. ​The Dough: Mix the flours with the mashed potato. Dissolve the yeast in water and start kneading. Add salt at the end. The dough should be sticky and elastic.
2. ​The First Rise: Let it rest in a bowl greased with olive oil until it doubles (about 2-3 hours).
3. ​The Tray (Crucial): Pour a generous amount of olive oil into a round tin tray (aluminum is best). Place the dough and flip it so both sides are oiled. Let it rest for another 30 mins.
4. ​The "Hand" Work: Don't use a rolling pin! Use your fingertips to press deep dimples into the dough.
5. ​The Topping: Smash the cherry tomatoes directly over the dough with your hands—the juice and seeds must soak into the holes. Tuck the skins into the dough. Sprinkle with sea salt and lots of oregano.
6. ​Baking: 220°C-230°C for about 20-25 minutes until the bottom is "fried" and crunchy, and the top is golden.🇮🇹☀️