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A close image of semolina focaccia, highlighting the deep, golden color and the roasted tomatoes.
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5 from 1 vote

Focaccia Barese Recipe (Semolina Focaccia)

Excellent for appetizers or snacks, Focaccia Barese (or Semolina Focaccia) is not like any ordinary bread you know.  Sweet, soft, chewy, and crunchy --- you will enjoy it on its own as soon as it's out of the oven.  Simply delicious!
Prep Time35 minutes
Cook Time40 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 45 minutes
Course: Bread
Cuisine: Italian
Servings: 6
Calories: 235kcal
Author: Neriz

Equipment

Ingredients

  • 1 medium potato (150 grams or 5.25 ounces), peeled and chopped
  • 125 grams flour (about 3/4 cup or 4.40 ounces)
  • 125 grams semolina (about 3/4 cup or 4.40 ounces)
  • 2 teaspoon yeast
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 15 pieces cherry tomatoes, chopped
  • 1/4 teaspoon dried oregano
  • 2 & 1/2 to 3 tablespoons olive oil
  • coarse salt, for sprinkling

Instructions

  • Place the chopped potatoes in a medium saucepan and add enough cold water to cover them.
  • Bring to a boil and simmer until they soften, then drain and set aside to cool.
  • Combine the yeast, sugar, and 3/4 cup of warm water --- set aside until ready.
  • Mix flour, semolina, and salt in a large bowl.
  • Use a ricer to break the boiled potatoes and add them into the same bowl with semolina.
  • Pour the yeast mixture and mix everything until you get a dough-like consistency.
  • Transfer it to a flat surface and knead until you get a smooth and soft dough.
  • Oil the baking tray with about 2 tablespoons of olive oil --- coating your palms in this process.
  • Flatten the dough in the tray, using your hands to push and extend the focaccia Barese dough.
  • Cover with a clean kitchen towel and set aside until it doubles.
  • Preheat your oven to 200°C (375°F).
  • Add the halved cherry tomatoes, drizzle the remaining olive oil, and sprinkle some coarse salt and dried oregano.
  • Place the tray in the oven for 35 to 40 minutes or until it turns golden with crunchy edges.
  • Remove from the oven, transfer it carefully to a cooling rack, and set aside for a few minutes to cool.
  • Your focaccia Barese is now ready for serving!

Notes

  • Cook's Tip #1:  Ensure you drain the boiled potatoes; the drier they are, the better.
  • Cook's Tip #2:  Since it is a sticky dough, oiling your hands will help flatten and stretch it into the pan.
  • Cook's Tip #3:  Keep the bottom of your freshly baked focaccia Barese crunchy by transferring it to a cooling rack as soon as possible.

Nutrition

Calories: 235kcal | Carbohydrates: 38g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 391mg | Potassium: 227mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 2mg