Focaccia Barese Ricetta: Traditional Focaccia alla Barese Recipe from Bari

Focaccia Barese Ricetta: Traditional Focaccia alla Barese Recipe from Bari

Baking is one of those hobbies that may turn someone into a little bit of a perfectionist when it comes to finding the perfect recipe. And so it has been for me in my pursuit of a focaccia recipe that I can always rely on. Barese ricotta is a recipe for focaccia that is both delicious and straightforward.

After experimenting with several different recipes over the course of the previous few years, I eventually landed on this one for Focaccia Alla Barese, and it is quickly becoming my go-to. This local cuisine is one of the classic regional dishes of Bari and Puglia, and it was given its name after the city of Bari, which is located in the Puglia region of Italy, at the heel of the country’s boot. The preparation of this dish is straightforward, it does not require a significant amount of time, and most importantly, it has excellent consistency and flavor.

Although tomatoes and a few olives are often included in Focaccia Alla Barese recipes, this one is a terrific all-around dish that may be customized with any toppings you enjoy the most.


The Italian flatbread known as focaccia is prepared by first mixing together flour, yeast, and olive oil, followed by setting aside some time for the mixture to rise. In most cases, fresh herbs like oregano are used as toppings, with rosemary being a particular fan favorite.

There are several recipes that call for meaty tomato slices after the seeds have been removed, plump sun-dried tomatoes, sliced onions, chopped olives, or just extra virgin olive oil mixed with some coarse salt and a substantial quantity of black pepper. There is no limit to the possible combinations; the only thing limiting you is the tastes that you really like.

In Italy, focaccia is often enjoyed during aperitivo (the equivalent of a happy hour in the United States), antipasto, or even simply with a glass of wine. Schiacciata con l’uva is a specialty focaccia that can only be found in Tuscany. It is made using grapes picked straight from the vine.

In addition, the pieces may be split and used to construct sandwiches by stuffing them with cheese and cold cuts of meat. There are no guidelines, other than having patience when combining the ingredients and baking the dish, and then just enjoy it.



If you have access to a kitchen scale, make use of it.

Make use of grams as a unit of measurement since this will enable you to scale up or down a recipe with little effort by removing the need to convert from cups, ounces, or teaspoons.

This focaccia, number three. The Barese ricotta recipe calls for the use of large, meaty tomatoes, which are a specialty of Puglia, which is located in southern Italy. If you are unable to get nice fresh tomatoes, a can of San Marzano tomatoes in a 28-ounce size or decent peeled tomatoes would work just as well in their place. Keep an eye out for reputable brands such as Cento and Tuttorosso. Remove some of the liquid from the tomatoes by gently squeezing them, taking care not to dry them out completely, and cutting them into halves or quarters.



The Dough

Flour — 4 cups (500 grams)

You may make this recipe using bread flour, semolina, all-purpose flour, Italian bread flour number 00, or any combination of these four flours. The use of semolina will result in a more compact consistency and a taste that is nuttier. I like the Italian bread flour since it has a lighter texture and a greater rise, which results in a loaf that is somewhat more substantial.

Water — 1.5 cups (350 grams)

The best option is to use water that has been filtered. Unless, of course, you have a decent well, the water that comes out of the tap may sometimes have an unpleasant taste or smell of chlorine. When I bake, I only use water that has been filtered.

Yeast: 2 tablespoons; you may get by with only one package if you want (10 grams)

Certain bakers like to use fresh yeast, which might be difficult to get. I would suggest using SAF instant yeast. It is simple to apply, and it may be stored for a considerable length of time in the refrigerator. Yeast found in packets purchased at grocery stores can also be used successfully. A package has 0.25 ounces, which is equivalent to roughly 7 grams and 2 1/4 teaspoons.

Sugar — 2.25 teaspoons (8 grams)

In order for the yeast to do its task, it needs something to react with. Sugar serves as the necessary source of fuel for it. Be careful not to overdo it, however, since an excessive amount of sugar can inhibit the action of the yeast.

Salt — 3.5 teaspoons (13 grams)

Not only does salt provide some taste, but it also inhibits the action of the yeast, which keeps the dough from rising too rapidly. That would result in flavorless focaccia, and adding an excessive amount of salt would kill the yeast.

a single ounce of extra virgin olive oil (25 grams)

The heart-healthy fat in the recipe is responsible for the dish’s wonderful taste and contributes to the formation of the crust.

PReparation: The Magic Begins

  1. Combine the flour, sugar, and yeast with about half of the water in a large basin or the bowl of a stand mixer. As soon as it seems like it will hold together, pour in the remaining water. The dough has to come together, and although it should be soft, it shouldn’t be sticky. Either a little flour or a bit of water will do the trick to solve the problem.
  2. The next step is to incorporate the salt.
  3. While the other ingredients are being combined, slowly stream in the olive oil. After all of the ingredients have been combined, you may knead the dough by either transferring it to the dough hook of your mixer or placing it on a level surface and kneading it by hand (I use a large wooden board). Knead the dough for approximately 8 to 10 minutes, or until it is completely smooth and even slightly warm.
  4. When you have through kneading the dough, form it into a ball and lay it in a big basin that has been coated with olive oil. Wrap the bowl tightly in plastic wrap, then put it in a warm location to rise until it has expanded to double its original size. It seems to double in size in around two to three hours.
  5. Transfer the dough to a pan that is about the size of a pizza and has been thoroughly greased with extra-virgin olive oil. Stretch the dough out carefully in order to fill the pan (a smaller pan will give a thicker loaf). After covering the baking dish with plastic wrap and returning it to the same warm location, let the dough rise there until it has about doubled in size. This might take up to an hour, maybe even a little bit longer. Keep an eye on it.
  6. When the dough has finished rising, brush it with olive oil and make dimples in it with the tips of your fingers. Now sprinkle on any toppings you choose and work them into the dough with a light hand.
  7. Bake in a 425° oven. Cooking time in a convection oven, which is the kind of oven I would suggest, is around twenty minutes, or until the edges start to brown. The amount of time needed to cook anything in a conventional oven is often longer. Just keep an eye on it.

Click here for more Articles

Leave a Reply

Your email address will not be published.