This post is also available in: Italiano
In this post you will find the recipe for this delicious homemade focaccia bread. Wanna become a big fan?
I’m not a real party-goer, if you know me you know that. I’m definitely more on the “two friends and many laughs” side. Or movie nights with my love. I don’t really enjoy loud music.
Saturday night was the perfect evening to me: I cooked for my friends, we had light conversations and laughs and we drank a bit of amazing wine. And peaches with wine. Ok, I confess, wine is always a good idea when chatting and laughing. Carefree evenings.
I love cooking for others, it gives me joy. What could I cook except for this delicious Italian focaccia with tomatoes? We were guests chez Enrico on Saturday and I wanted to bring something to eat. So I baked it half an hour before going out and, while Marta was preparing homemade flat bread, I cut this amazing focaccia to serve it as an appetizer. Guess what? Everyone went crazy, it was SO good. Oh, also my peaches with wine.
Homemade focaccia bread, focaccia barese (Bari, IT)
My source for these kind of recipe is called Pazzie per il pane (Arti bianche) – in Italian – where I found this amazing recipe by Maria.
I’m telling you: this is just a-ma-zing and super simple. It’ll turn out soft and tasty. Not too salty, just perfect! You just have to knead few ingredients, let it raise, spread it, let it raise again and cook.
A little advice: since it’s so simple, please use high quality ingredients (actually, you should always use them).
BEST EVER FOCACCIA BREAD
A delicious homemade focaccia bread, typical of Southern Italy.
- 350 gr Organic bread flourflour You can substitute this with some grams of whole wheat flour
- 3 gr Fresh yeast
- 1 Boiled potato
- 180 gr Warm water
- 3 tablespoons Extra virgin olive oil
- 12 gr Pink Himalayan Salt
- Cherry tomatoes or olives
First, boil a potato until it’s tender. Let it cool down and then mash it.
To make this focaccia, you can either use your hands or a stand mixer. I used my hands since it’s so simple and quick.
Melt the fresh yeast in 150 gr warm water (we’re going to add the rest later), add a pinch of sugar if you want.
Put the flour on the kitchen counter, make a hole and pour 150 gr of water+yeast, mashed potato and oil.
Knead the dough, add the other 30 gr of water and salt, and keep kneading.
Let it rise, in a covered bowl, until it doubles.
In Summer, it’ll take a little less (around two/three hours). If you make this focaccia in Winter, place the bowl inside the oven with just the light switched on.
When the dough has doubled, spread it in an oiled round baking tray (diameter 28 cm). I used two smaller baking trays.
Make some holes (not too deep) on the surface, put the sliced cherry tomatoes and oil if you appreciate it. Sprinkle with oregano and let it raise for another hour.
Preheat the oven at 250°C. Bake the focaccia for 15/20 minutes or until golden brown. Just be sure to check the bottom.
If you want this to be a complete meal, add a protein source like non-fat cheese, bresaola…