Focaccia Barese
Ingredients:
3 cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
1 ½ cups warm water
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil (plus more for drizzling)
1 ½ cups cherry tomatoes, halved
1/2 cup black olives, pitted and halved
1 sprig fresh rosemary
1 teaspoon garlic powder
Sea salt (to taste)
Freshly ground black pepper (to taste)
Instructions:
Activate Yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
Make Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until the dough comes together.
Knead: Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape: Once the dough has risen, punch it down and turn it onto a lightly oiled baking pan. Gently stretch it to fit the pan, making dimples with your fingers.
Toppings: Arrange halved cherry tomatoes, black olives, and rosemary sprigs on top of the dough. Drizzle generously with olive oil and sprinkle garlic powder, sea salt, and black pepper.
Second Rise: Cover the dough and let it rise for 30 minutes.
Bake: Preheat the oven to 400°F (200°C). Bake the focaccia for 20-25 minutes until golden brown and crispy on the edges.
Serve: Let the focaccia cool slightly before slicing and serving. Enjoy!
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