* Exported from MasterCook *
Focaccia Barese
Recipe By : Dora Travaglio
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 teaspoons active dry yeast
3/4 cup water -- warm, (110 to 115F), divided
1/2 teaspoon sugar
1/3 cup potato flakes -- mashed
1 1/2 teaspoons olive oil -- plus
2 tablespoons olive oil
1/4 teaspoon salt
1 3/4 cups bread flour
TOPPING:
2 medium tomatoes -- thinly sliced
1/4 cup Greek olives -- pitted, halved
1 1/2 teaspoons oregano -- minced fresh or dried
1/2 teaspoon coarse salt
This focaccia recipe has been in my mom's family for several
generations. It's one of my most requested dishes. In fact, some
hosts tell me I can't attend their parties unless I bring this with me!
Prep: 30 min. + rising
Bake: 30 min.
In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let
stand for 5 minutes. Add the potato flakes, 1 1/2 teaspoons oil,
salt, 1 cup flour and remaining water. Beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6 to 8
minutes. Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch
dough down. Cover and let rest for 10 minutes.
Place 1 tablespoon olive oil in a 10" cast-iron or other ovenproof
skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover
and let rise until doubled, about 30 minutes.
With fingertips, make several dimples over top of dough. Brush with
remaining 1 tablespoon of oil. Blot tomato slices with paper towels.
Arrange tomato slices and olives over dough; sprinkle with oregano and salt.
Bake at 375F for 30 to 35 minutes or until golden brown.
Cal 147, Fat 4g, Carb 24g, Sod 269mg, Fiber 1g, Pro 4g
Reviews: Many years ago I ate commercial focaccia and was
unimpressed. When I saw this recipe I knew I had to try it. My
husband and I loved it. I can't wait to make it for company. Although
it serves 8 people my husband and I could not stop eating it and ate
it all. But a big question. The recipe said to use 1 3/4 c of flour.
The mixture would not take that much flour. I used the cup plus maybe
a 1/4 c. Is the recipe wrong or do I have a problem? Also I let mine
rise in an 8 qt instant pot on the yogurt low 30 min setting. It was
so fast and easy.
Reviews: This is an excellent recipe. I made this in my old Bread
Machine (Magic Chef Model 200). I purchased this machine in a thrift
shop and it does not mix ingredients or bake very well. That's fine
with me, I mix the dough ingredients a little by hand, add to the
Bread Machine, remove the dough after rising and bake in the oven. I
love my Magic Chef b/c it finishes the mixing and the dough rises
perfectly every time in 1 1/2 hours. For this recipe dough, I mixed
the dough ingredients in a bowl (I didn't proof) and placed in my Pam
sprayed Magic Chef. Then I set it to #7: "dough", the bell sounded 1
hour 30 minutes later. I removed the dough and let it rest for 10
minutes, and then, followed Step 3 for the second 30 minute rise. I
used a 10" cast iron pan as recommended. For Step 4, I made the dough
dimples, and mixed 1 tablespoon Olive Oil and 1/2 teaspoon dry Basil
and brushed on the dough. I didn't have tomatoes or olives so my
Focaccia had no topping other than the olive oil and basil. My
Focaccia was ready in 30 minutes. This is a marvelous Focaccia. I
think the potato flakes kick it up a notch! I've made it 3 times already. Yum.
S(Internet address):
https://www.tasteofhome.com/recipes/focaccia-barese/
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Per Serving (excluding unknown items): 181 Calories; 7g Fat (33.8%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0412