Best 2 Focaccia Barese Al Pomodoro E Olive Homemade Italian Focaccia With Tomatoes And Olives Recipes
**Focaccia Barese al Pomodoro e Olive: A Culinary Journey to Puglia**
Apulia, the sun-kissed region in southeastern Italy, is renowned for its rich culinary traditions and delectable delicacies. Among them, Focaccia Barese al Pomodoro e Olive stands out as a true masterpiece, captivating taste buds with its irresistible combination of flavors and textures. This savory focaccia, a specialty of the city of Bari, is a delightful flatbread adorned with juicy tomatoes, briny olives, and aromatic herbs. Its golden-brown crust, soft and airy crumb, and explosion of Mediterranean flavors make it a beloved treat enjoyed by locals and visitors alike.
This article presents a comprehensive guide to crafting this delectable focaccia in the comfort of your own kitchen. With step-by-step instructions, expert tips, and detailed ingredient lists, home cooks of all skill levels can embark on a culinary journey to Puglia and recreate this authentic Italian masterpiece. Along with the classic Focaccia Barese al Pomodoro e Olive recipe, the article offers variations such as Focaccia Barese con Cipolle (with onions), Focaccia Barese con Patate (with potatoes), and Focaccia Barese con Ricotta e Salame (with ricotta cheese and salami). Each variation adds a unique twist to the original, showcasing the versatility and creativity of this beloved Italian bread.
Whether you're a seasoned baker seeking to expand your culinary repertoire or a home cook looking to impress your loved ones with a special dish, this article provides all the resources and guidance you need to make authentic Focaccia Barese al Pomodoro e Olive. With its vibrant flavors, rustic charm, and undeniable deliciousness, this Apulian specialty is sure to become a treasured addition to your culinary adventures.
FOCACCIA BARESE
This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! -Dora Travaglio, Mount Prospect, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes., Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt., Bake at 375° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
OLIVE FOCACCIA
When I add my own special touches to a basic focaccia recipe-including sun-dried tomatoes, olives and roasted sweet red peppers-the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. -Dee Froemel, Hayward, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 wedges).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.
Nutrition Facts : Calories 118 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use high-quality ingredients, especially the tomatoes and olives. Fresh, flavorful tomatoes will make a big difference in the taste of the focaccia.
- Don't be afraid to experiment with different toppings. You could try adding roasted peppers, zucchini, or artichoke hearts to the focaccia.
- If you don't have a pizza stone, you can bake the focaccia on a greased baking sheet. Just be sure to preheat the sheet before adding the dough.
- If you want a crispier crust, bake the focaccia on a hot pizza stone for a few minutes before adding the toppings.
- Let the focaccia cool slightly before slicing and serving. This will help it to hold its shape.
Conclusion:
Focaccia barese al pomodoro e olive is a delicious and easy-to-make Italian flatbread that is perfect for a snack or a meal. With its crispy crust, fluffy interior, and flavorful toppings, this focaccia is sure to be a hit with everyone who tries it. So next time you're looking for something new to bake, give this recipe a try.
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