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Author Topic: Focaccia barese  (Read 1260 times)

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Offline Hanglow

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Focaccia barese
« on: May 31, 2020, 09:33:26 AM »
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.

Offline Hanglow

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Re: Focaccia barese
« Reply #1 on: July 09, 2020, 05:58:00 AM »
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  :-D. 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



Offline Hanglow

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Re: Focaccia barese
« Reply #2 on: December 19, 2020, 07:09:41 AM »
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.

« Last Edit: December 19, 2020, 10:48:49 AM by Hanglow »

Offline Hanglow

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Re: Focaccia barese
« Reply #3 on: December 19, 2020, 12:30:52 PM »
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
« Last Edit: December 19, 2020, 01:27:30 PM by Hanglow »

Offline corkd

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Re: Focaccia barese
« Reply #4 on: December 20, 2020, 12:43:59 PM »
Looks great. I recently sliced onions very thin & put them in the pan first, then dough on top. Tasty.

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Offline Rolls

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Re: Focaccia barese
« Reply #5 on: December 20, 2020, 02:26:36 PM »
Here's a good video posted recently on focaccia barese from one of the most famous focaccia bakeries in Bari:




Rolls
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Offline Hanglow

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Re: Focaccia barese
« Reply #6 on: December 20, 2020, 02:55:23 PM »
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 :-D



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