Focaccia Barese

Focaccia Barese

Recipe

Poolish:
100g bread flour
100g water
1/4 tsp dry yeast

Final dough:
150g Potato, riced
200g Bread flour
200g Semola Rimacinata
200g Water
13g salt
2 tbsp Olive oil
1 tsp dry yeast

Toppings:
Fresh tomatoes
Olives
Dried oregano
Coarse salt

Start by mixing the Poolish ingredients, cover and leave out overnight on your kitchen countertop.
The next day, boil a potato until forktender, and let it cool.
Weigh your water and add yeast, olive oil and a teaspoon of sugar to the mixture. Let it sit for 10 minutes to bloom.
Now weigh the bread flour, semola and salt.
Add the Poolish to the bowl of a stand mixer. Add in both flours and salt.
Add the riced potato, and now the yeast mixture.
Begin by using the paddle attachment until the dough detaches from the sides of the bowl. Then switch to the dough hook. Knead the dough for 10 minutes until you have a smooth elastic dough.
Oil the baking pan that you will be baking the focaccia in. Dump the dough into the pan and fold it onto itself 4 times around. Cover and let it rise for 2 1/2 hours or until it has filled the pan.
Rub the dough lightly with oil.
Top with tomatoes, olives, oregano, coarse salt and a generous drizzle of olive oil.
Bake at 425°F for 25 to 35 minutes until golden brown on top. Optionally, at the end of the cooking, if you want more of a crusty crust on top, you can turn the broiler on for a couple of minutes.