Focaccia barese

[Hanglow]

Had a look at a few recipes here and italian ones and settled on this with what i had available.

100% caputo semola rimincinata
62% water
35%mashed potatoes
6% evoo
3%salt
2%sugar
0.5% idy

I was a bit lazy and  didn't build up much strength in the dough at all, turned out ok though. Greek black olives and greek evoo, spanish tomatoes and homegrown marjoram as toppings.

[Hanglow]

I was going to make this again, although topped with just fresh rosemary, oregano and marjoram.when I started getting the ingredients together I realised I had no potato  . So upped the hydration to 70% - should have gone more - and used milk instead of water.

It's not as good as the other recipe

[Hanglow]

Trying another recipe

50% caputo red
50% caputo semola rimincinata
70% water
6% evoo
2% honey
2.2% salt
0.5% ADY

just same day RT fermentation, it's on its first prove at the moment.

[Hanglow]

This turned out to be a very tasty bread, the semola comes through in flavour and crunch. Was a bit thick though, I think I mis calculated the size of the pan. Although more in keeping with most modern takes on focaccia which all seem to be very thick

[corkd]

Looks great. I recently sliced onions very thin & put them in the pan first, then dough on top. Tasty.

[Rolls]

Here's a good video posted recently on focaccia barese from one of the most famous focaccia bakeries in Bari:




Rolls

[Hanglow]

Looks great. I recently sliced onions very thin & put them in the pan first, then dough on top. Tasty.

That does sound good!


Rolls that is a great video. I particularly liked him hacking away at the tomatoes in the bowl