How to Make Focaccia Barese (No-Knead Recipe)

Focaccia Barese slices garnished with tomatoes, green olives and oregano on a wooden board.

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How to Make Focaccia Barese (No-Knead Recipe)

Wait, why is there a whole boiled potato in this focaccia recipe? This is what makes Focaccia Barese (or Focaccia from Bari) so interesting. The dough is made with a whole mashed yellow potato and a combination of both white and semolina flour, which gives you crusty edges and a tender, airy crumb.

Prep Time15

Cook Time20

Resting Time20

Total Time20 35

Course: Appetizer, Breakfast, Brunch, Side Dish

Cuisine: Italian

Diet: Vegetarian

Servings: Slices

Author: Luay Ghafari

Cost: $10

Equipment

Round metal or cast iron baking dish 12-14 inches in diameter

Ingredients

Base Ingredients

1 Yellow Potato (boiled, cooled and peeled) - about 200 grams
1½ cup Room temperature water - 350 grams
2¼ cups All purpose flour - 295 grams
1 cup Semolina flour - 130 grams
2 tsp Instant yeast - 7 grams
1½ tsp Kosher salt - 6 grams
1-2 tbsp Extra virgin olive oil - For oiling the top of the dough

For the Baking Pan

1 tsp Butter
2 tbsp Extra virgin olive oil - to be used to grease the pan

Toppings (use more or less to taste)

2 tbsp Extra virgin olive oil - to oil the top of the focaccia
1 cup Tomatoes - whole canned tomatoes, halved ripe tomatoes or cherry tomatoes
½ cup Green pitted olives
1 tsp Dried oregano
1 tsp Flaky sea salt

Instructions

Mix the liquid. In a large bowl, combine 1 Yellow Potato (boiled, cooled and peeled) and 1½ cup Room temperature water. Mash until the potato is fully dispersed into the water.
Add the Dry Ingredients. Add the 2¼ cups All purpose flour, 1 cup Semolina flour, 2 tsp Instant yeast, and 1½ tsp Kosher salt to the bowl.
Mix. Mix everything together using a fork, wooden spoon, or dough mixer until combined.
Dough Rise. Drizzle with 1-2 tbsp Extra virgin olive oil , cover the bowl with plastic wrap, and refrigerate for 18 hours.
Deflate and Shape. The next day, your focaccia dough should be bubbly and risen. Transfer the dough into a well-buttered (1 tsp Butter) and oiled (2 tbsp Extra virgin olive oil) round baking dish or cast iron pan. Carefully fold the dough over itself like a letter, turn 90 degrees, and repeat. Flip it so the seam is on the bottom. Use oiled hands if it sticks.
Rest. Cover with a tea towel and let it rest for 1.5 hours in a warm place. Let the dough spread naturally, then gently tease it to fill the baking dish evenly.
You can now preheat your oven to 450°F (230°C).
Dimple and Dress. Drizzle with 2 tbsp Extra virgin olive oil, dimple all over with your fingers, and top with 1 cup Tomatoes , ½ cup Green pitted olives, 1 tsp Dried oregano, and 1 tsp Flaky sea salt.
Bake. Bake in a preheated oven for 20-25 minutes until golden brown. Let it cool for about 30 minutes before slicing.

Video

Notes

Refer to the post above for step-by-step recipe photos, tips and make sure to watch the video too if you need more guidance.

I recommend weighing out the base ingredients.

Key Ingredient Notes:

- All-Purpose Flour. You can use bread flour for a chewier texture. If you want to, you could switch some of the white flour out and replace it with whole wheat. Don't switch out more than a quarter of the flour quantity.

- Semolina Flour. Semolina is traditional, but I know most people don’t necessarily keep it stocked. So if you don’t have it, and you’re not going to the store anytime soon, replace it with white or whole wheat flour instead.

- Potato: Traditionally, a boiled and mashed potato is incorporated into the dough. It adds softness. Use a yellow-fleshed Yukon gold type potato.

- Yeast: I like to use Instant yeast when making no knead bread, but dry active yeast will work just fine too. Just make sure to bloom it in the potato water for a few minutes before adding the flour.

Nutrition