Focaccia Barese with cherry tomatoes and olives - Italian & simple
A homemade Focaccia Barese with cherry tomatoes, black olives, and aromatic oregano is the epitome of Italian joy of living. As a little foodie, I love the scent that drifts through the apartment when the dough bakes to a golden brown in the oven. This version from the Apulia region is characterized by its wonderfully soft crumb and crispy base. Did you know the secret ingredient for the special texture is a cooked potato in the dough? It makes the dough incredibly moist. This dish is surprisingly simple and quick to make; you don't need to be a professional chef to achieve perfect results. Fresh, high-quality ingredients are the key to success here. Grab your apron – let's conjure up a piece of Italy on the table together! It's a great, healthy meal that convinces without any fuss. See for yourself how easy it is to bake this classic yourself. Have fun cooking, purring, and enjoying!
Ingredients
Preparation
Boil the potato (1) until soft, peel it, and mash it finely while still warm – this makes the dough particularly smooth, meow!
Mix the wheat flour (200 g) with dry yeast (5 g), salt (5 g), and the mashed potato (1).
Gradually add the water (120 ml) and a portion of the olive oil (30 ml) and knead everything into a smooth dough.
Let the covered dough rest in a warm place until it has doubled in volume.
Brush a small baking tin with olive oil (30 ml), place the dough inside, and press small indentations into it with your fingers.
Halve the cherry tomatoes (6) and press them into the dough decoratively along with the black olives (8).
Generously drizzle everything with the remaining olive oil (30 ml) and sprinkle with dried oregano (1 tsp).
Bake in the oven at 200 degrees until golden brown, until the scent lures us all into the kitchen!
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