Michele's Focaccia Barese
Making the Potatoes
Start by completely peeling the potatoes, cut into quarters, and put into a boiling stockpot of water. Let potatoes boil until they look like they will fall apart when you poke them with a fork. I usually will let them boil for about 20 minutes or so. Once boiled strain all of the water and put the potatoes into a mixing bowl.
Add the butter into the mixing bowl and add salt to taste. Use a hand masher or mixer to whip the potatoes into a mashed potato consistency.
Ingredients
L'impasto (the dough):
- 300g Type 00 flour (doppio 00)
- 5g Active dry yeast
- 1g Honey
- 200g Mashed Russet potatoes
- 63g (half a stick) of salted butter
- 75ml/g Extra virgin olive oil
- 6g fine table salt
- 150ml/g warm water
I condimenti (the toppings)
- Fresh oregano
- Cherry tomatoes
- Fresh basil
- Black pepper
- Extra virgin olive oil
Making the Dough
Step 1: Pour the flour onto a clean work surface and make a large hole in the middle. Add the mashed potatoes into the large hole in the center of the flour along with the salt. Gently mix the salt around the potatoes and flour, but careful not to disturb your volcano. Pour in the olive oil at this point and then continue to step 2.
​Step 2: Roughly pour around 35ml/g of water into a small dish or ramekin and then add the yeast. Usually I use a small whisk or fork to completely dissolve the yeast and let it sit for around 15minutes or until I see a lot of little yeast living bubbles. Once you have achieved this pour it into the center of your volcano. Gently begin to mix your dough from the outside of the flour volcano inward. Continue this process until it absorbs all of the yeast water.
Step 3: Once you have achieved this then begin to pour the remaining amount of water into the center of the flour volcano. While adding the remaining amount of water to the flour volcano use both hands to essentally mix the flour mixture with the water. This will be sloppy for a few minutes until the flour and water come together. Continue to work the dough with both hands until you eventually shape it into a dough clump. Begin to kneed the dough for roughly 10 minutes or until the dough ball is smooth.
Step 4: Take a little bit of additional olive oil and rub the dough ball lightly. This will coat the ball and prevent sticking during its time rising. Set the dough ball into your mixing bowl and cover with a damp tea towel. Let rise for 2-3 hours in a cool dry place. (I usually put it in my oven).
Final Assembly
Take a pan of choice and generously coat the bottom and sides with extra virgin olive oil. This will give the focaccia a beautiful crispy and buttery tasting crust.
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Take your focaccia dough and put it in the middle of your pan. Work and stretch the dough for a few minutes trying to form it to your pan's dimensions. Don't worry as the dough this time will snap back a bit so once you see this stop and let the dough rest for 15m or so. Then repeat process until the dough is in the pan to your liking. Take your fingers and make divots with your finger tips to produce the signature focaccia look. Proceed to adding your toppings to your liking and then finishing off the top with a drizzle or two of olive oil.
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Now - the important step now is to let the focaccia rest as is for the final rise. I usually give it 45m or so. Once this time is complete bake at 440F for 20-30m (mileage will vary on cooking times as I begin to check and rotate the pan in the oven at 15m or so).
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Buon Appetito!
