Focaccia barese (tomato and olive focaccia)
Learn how to make Puglia's famous focaccia barese. This round olive and tomato loaf takes pride of place in the region's bakery windows.
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Cooking tools:
- Cake pan
- Cast iron pot
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 240ml lukewarm water
- 5g instant dried yeast
- 1 tsp caster sugar
- 400g strong white bread flour, plus extra to dust
- 2 tsp fine sea salt
- 250g cherry tomatoes
- 3 tbsp extra-virgin olive oil, plus extra to drizzle
- 40g pitted green olives (ideally baresane or nocellara)
- ½ tsp dried oregano
- Specialist kit
- 23cm round cake tin or cast iron pot
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