Focaccia Barese Recipe by Cristina De Marchi - 
This recipe is translated from Cookpad Italy. See original: Focaccia Barese Cooking Instructions 30 min + 25 min baking + 6 hours resting 1 First, mix all the flours together. From the total, take out 1/2 cup (about 95 grams), place it in a bowl, and add the yeast and 1/2 cup (about 100 grams) of water from the total amount. Stir together until you have a soft starter dough. Cover with plastic wrap and let rise at about 80°F (26°C) in a turned-off oven that's still warm for about 2 hours, or until doubled in size and bubbly. 2 While the starter is rising, wash the potatoes, boil them with the skin on, then mash them with a potato masher to make a puree. Let them cool completely before adding to the dough. 3 In the bowl of a stand mixer (or by hand), add the risen starter, all the flours, the remaining water, and the cooled potato puree. Mix the dough. It will be soft, as it should be. Mix until the liquids are fully absorbed and the dough comes together. Gradually add the olive oil, one tablespoon at a time, then add the salt. The dough should become elastic, but will still be quite soft—don’t worry! 4 When the dough is ready, turn it out onto a work surface dusted with bread flour. Dust the dough and, with floured hands, fold it over itself twice like a letter. 5 The dough should now hold its shape. With floured hands, turn and shape it into a smooth ball. Place it in a bowl, cover with plastic wrap, and let rise at about 80–82°F (26–28°C) (in a turned-off oven that's still warm) until tripled in size, about 3 hours. 6 Grease your hands with a little olive oil. Oil the baking pan—you can use a standard rectangular baking sheet or two round pans (11–12 inches/28–30 cm). Take the dough with oiled hands, coat it with oil, and stretch it out in the lightly oiled pan by gently pressing with your fingertips to spread it evenly. If you like, you can add sliced onion under the dough before baking; it will caramelize and add great flavor. 7 Meanwhile, cut the cherry tomatoes in half and toss them in a bowl with salt, olive oil, and oregano. Gently press the tomatoes into the partially risen dough, alternating with some black olives. Fill the surface well and drizzle a little tomato juice over the top for extra flavor. Finish with a drizzle of olive oil, more oregano, and a pinch of salt. 8 Let the dough rise for another hour, until the focaccia has doubled in size. Preheat a convection oven to 400°F (200°C). Place the pan on the bottom rack and bake for about 12 minutes (or 15 minutes if using a large baking sheet). The edges should be lightly golden. Move the focaccia to the upper-middle rack, turn on the broiler, and bake for another 6–7 minutes. 9 Remove the Focaccia Barese from the oven and let cool for 5 minutes. Enjoy warm or at room temperature! 1 First, mix all the flours together. From the total, take out 1/2 cup (about 95 grams), place it in a bowl, and add the yeast and 1/2 cup (about 100 grams) of water from the total amount. Stir together until you have a soft starter dough. Cover with plastic wrap and let rise at about 80°F (26°C) in a turned-off oven that's still warm for about 2 hours, or until doubled in size and bubbly. 1 First, mix all the flours together. From the total, take out 1/2 cup (about 95 grams), place it in a bowl, and add the yeast and 1/2 cup (about 100 grams) of water from the total amount. Stir together until you have a soft starter dough. Cover with plastic wrap and let rise at about 80°F (26°C) in a turned-off oven that's still warm for about 2 hours, or until doubled in size and bubbly. 2 While the starter is rising, wash the potatoes, boil them with the skin on, then mash them with a potato masher to make a puree. Let them cool completely before adding to the dough. 2 While the starter is rising, wash the potatoes, boil them with the skin on, then mash them with a potato masher to make a puree. Let them cool completely before adding to the dough. 3 In the bowl of a stand mixer (or by hand), add the risen starter, all the flours, the remaining water, and the cooled potato puree. Mix the dough. It will be soft, as it should be. Mix until the liquids are fully absorbed and the dough comes together. Gradually add the olive oil, one tablespoon at a time, then add the salt. The dough should become elastic, but will still be quite soft—don’t worry! 3 In the bowl of a stand mixer (or by hand), add the risen starter, all the flours, the remaining water, and the cooled potato puree. Mix the dough. It will be soft, as it should be. Mix until the liquids are fully absorbed and the dough comes together. Gradually add the olive oil, one tablespoon at a time, then add the salt. The dough should become elastic, but will still be quite soft—don’t worry! 4 When the dough is ready, turn it out onto a work surface dusted with bread flour. Dust the dough and, with floured hands, fold it over itself twice like a letter. 4 When the dough is ready, turn it out onto a work surface dusted with bread flour. Dust the dough and, with floured hands, fold it over itself twice like a letter. 5 The dough should now hold its shape. With floured hands, turn and shape it into a smooth ball. Place it in a bowl, cover with plastic wrap, and let rise at about 80–82°F (26–28°C) (in a turned-off oven that's still warm) until tripled in size, about 3 hours. 5 The dough should now hold its shape. With floured hands, turn and shape it into a smooth ball. Place it in a bowl, cover with plastic wrap, and let rise at about 80–82°F (26–28°C) (in a turned-off oven that's still warm) until tripled in size, about 3 hours. 6 Grease your hands with a little olive oil. Oil the baking pan—you can use a standard rectangular baking sheet or two round pans (11–12 inches/28–30 cm). Take the dough with oiled hands, coat it with oil, and stretch it out in the lightly oiled pan by gently pressing with your fingertips to spread it evenly. If you like, you can add sliced onion under the dough before baking; it will caramelize and add great flavor. 6 Grease your hands with a little olive oil. Oil the baking pan—you can use a standard rectangular baking sheet or two round pans (11–12 inches/28–30 cm). Take the dough with oiled hands, coat it with oil, and stretch it out in the lightly oiled pan by gently pressing with your fingertips to spread it evenly. If you like, you can add sliced onion under the dough before baking; it will caramelize and add great flavor. 7 Meanwhile, cut the cherry tomatoes in half and toss them in a bowl with salt, olive oil, and oregano. Gently press the tomatoes into the partially risen dough, alternating with some black olives. Fill the surface well and drizzle a little tomato juice over the top for extra flavor. Finish with a drizzle of olive oil, more oregano, and a pinch of salt. 7 Meanwhile, cut the cherry tomatoes in half and toss them in a bowl with salt, olive oil, and oregano. Gently press the tomatoes into the partially risen dough, alternating with some black olives. Fill the surface well and drizzle a little tomato juice over the top for extra flavor. Finish with a drizzle of olive oil, more oregano, and a pinch of salt. 8 Let the dough rise for another hour, until the focaccia has doubled in size. Preheat a convection oven to 400°F (200°C). Place the pan on the bottom rack and bake for about 12 minutes (or 15 minutes if using a large baking sheet). The edges should be lightly golden. Move the focaccia to the upper-middle rack, turn on the broiler, and bake for another 6–7 minutes. 8 Let the dough rise for another hour, until the focaccia has doubled in size. Preheat a convection oven to 400°F (200°C). Place the pan on the bottom rack and bake for about 12 minutes (or 15 minutes if using a large baking sheet). The edges should be lightly golden. Move the focaccia to the upper-middle rack, turn on the broiler, and bake for another 6–7 minutes. 9 Remove the Focaccia Barese from the oven and let cool for 5 minutes. Enjoy warm or at room temperature! 9 Remove the Focaccia Barese from the oven and let cool for 5 minutes. Enjoy warm or at room temperature! 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