Step into the world of Bari, Italy, where the aroma of freshly baked bread fills the air and the flavors of the Mediterranean dance on your taste buds. This focaccia recipe pays homage to the culinary heritage of this vibrant coastal city, offering a taste of tradition with a contemporary twist.
Drawing inspiration from the beloved round focaccia of Bari, our adaptation keeps the essence intact while simplifying the toppings to highlight the pure flavors of the region. Picture a golden disk of dough, adorned with fragrant oregano, flakes of sea salt, a sprinkle of cracked black pepper, and a generous drizzle of extra virgin olive oil – a symphony of simplicity that sings of sun-drenched shores and rustic charm.
At the heart of this focaccia recipe lies semolina flour, a staple of Italian cuisine prized for its sandy texture and nutty flavor. Mixed with all-purpose flour, it lends a unique crunch to the focaccia, elevating it beyond the ordinary and offering a delightful contrast to its airy crumb.
The dough boasts a hydration level of 75%, striking the perfect balance between lightness and structure. While patience is rewarded with an overnight rest in the refrigerator, allowing the flavors to meld and mature, the option for same-day baking ensures that a taste of Bari is never far from reach.
Whether enjoyed warm from the oven or at room temperature, this focaccia is a versatile companion to any meal. Pair it with a simple salad, serve it alongside a hearty soup, or savor it on its own as a satisfying snack – the possibilities are endless, limited only by your imagination.
Buon appetito!
Equipment
This recipe is prepared by hand and cooked in a circular baking dish
Ingredients
Quantities are in metric by default for higher accuracy and predictability. The conversion to tsp/tbsp and cups is available in parenthesis.
300g (~2.5 cups) of Bread Flour or All-Purpose Flour
200g (~1.25 cups) Semolina Flour
350ml (1.5 cups) of lukewarm water, about 90-100F
1 tsp active dry yeast
1/2 tsp honey
20ml (4 tsp) of Extra Virgin Olive Oil
10g (2 tsp) of Kosher Salt
Toppings: Oregano, Flakey Salt, and Pepper
Southern Italian Focaccia
This is an overnight recipe starting Saturday late morning and ending Sunday morning.
Makes: 1 Round Focaccia | Prep: 4 Hours | Total Time: ~6 hours
Saturday
Prep and bulk fermentation.
Bloom the Yeast: In a measuring cup, pour 1.5 cups of lukewarm water (at approximately 100°F) and add 1 tsp of yeast and 1/2 tsp of honey. Stir until fully dissolved and let it rest for 15 minutes until bubbly and active.
Mix the Flours: In a large prep bowl, combine 300g of flour with 200g of semolina and mix by hand or with a dough whisk until well-combined.
Autolyse: Add the water and yeast mixture to the flour and mix until just combined. Cover the bowl and let the dough rest for 30 minutes to improve the texture of your focaccia. If pressed for time, you may skip this step, but it’s recommended for best results.
Add Oil and Salt: Incorporate 20g (approximately 4 tsp) of extra virgin olive oil and 10g (around 2 tsp) of kosher salt into the dough.
Mix the Dough: Mix the dough by hand using a combination of folds and cuts using the "pincer method." Pinch your pointer finger to your thumb and work your way through the entire dough, cutting it into small chunks. Once completed, fold the dough over itself 3-4 times, then repeat. Once the dough feels uniform and well-combined, shape it into a ball with the seam side down.
First Rest: Transfer the dough to a clean bowl, cover it, and let it rest for 30 minutes.
First Fold: Dampen your hands and perform a stretch and fold by lifting one quarter of the dough over itself just until you feel tension. Turn the dough 90 degrees and repeat until you have gone all the way around. Cover and let it rest for 30 minutes.
Second Fold: Repeat the folding process. The dough should feel stronger and smoother. Place it seam side down.
Bulk Fermentation: Allow the dough to rest at room temperature for 1-2 hours. If you want to bake the dough at this point, proceed to the next section.
Add to Baking Dish: Coat a non-stick baking dish with 1 tbsp of extra virgin olive oil, ensuring the base and sides are well-greased. Remove the dough from the refrigerator. With wet hands, gently lift and place it in the prepared dish. Turn to coat the dough in the oil, then using your finger tips, press gently to fit the shape of the dish.
Overnight Fermentation: Cover and transfer the dough to the refrigerator overnight. During this time, the dough will continue to relax and ferment.
Sunday
Final proof and bake.
Final Proof: Remove the dough from the refrigerator and let come up to room temperature for one hour.
Pre-bake Seasoning: Drizzle another tablespoon of olive oil over the dough. Using your hand, spread the oil over the top of the dough and then dimple the dough by pressing down gently with all your fingertips throughout the dough. Sprinkle generously with oregano, fresh pepper, and flakey salt. Cover and let rest for another hour.
Bake the Focaccia: Preheat your oven to 425°F (220°C). Position an oven rack in the center. Once preheated, add the focaccia to the middle rack and then immediately turn down the temperature to 400°F (200°C). Bake the focaccia for 10 minutes, rotate the dish 180 degrees, and continue baking for another 8-10 minutes until golden brown.
Cool and Serve: Once golden brown on top, remove the focaccia from the oven and transfer it to a cooling rack. Check that the internal temperature is at least 200°F (90°C). Allow it to cool for 10-25 minutes before slicing. Serve warm and enjoy with friends!
FAQ
What if my dough doesn't rise during the bulk fermentation?
If your dough doesn't show a significant rise during the bulk fermentation, the yeast might be old or inactive or the dough might not have been properly mixed. Ensure your yeast is not expired. You can also try increasing the initial room temperature resting time before refrigerating to give the yeast a stronger start.
Can I add toppings to my focaccia before baking?
What if I don't have a nonstick baking dish?
What internal temperature should Focaccia reach while cooking?
Can I add tomatoes to this recipe?
Notes
The salt and oil are added to the base dough after the initial rest because the yeast will die if it makes direct contact with the salt.
Comments