Search This Blog

Monday, September 26, 2011


This Focaccia is prepared in the Barese style a thick chewy dough slow baked in an oven with lot's of olive oil for a fat crispy texture. This Focaccia is so satisfying that I could eat just it with a salad, nice glass of vino for dinner and be done.
1 Master Pizza Dough recipe ( Or two 1 pound pizza doughs from bakery)
1/2 cup Olive Oil
kosher salt
1 large tomato sliced into 8 thin slices or a few plum tomatoes sliced thin
First you will prepare your dough but do not allow it to rise, it will rise in the pan. Preheat your oven to 250 degrees.
Mix your flour and other dry ingredients together in a stand mixer or in a bowl, add all the wet ingredients until a dough ball forms, you may need to add some more flour. Now knead for 7 minutes in a mixer or for 15-18 minutes by hand. It will be smooth and elastic when finished.
Pour 1/4 cup of the oil in the pan.
Place the dough inside the pan and press it out. Get the oil on your hands to help this process. Dimple it all over. If it starts to resist give it a rest and then come back and continue.
Sprinkle on the oregano, salt and press the tomatoes slices into the dough in a spiral design.Pour the rest of the oil all over the top and sides.It will be very oily but this is what gives it that nice crisp almost fried texture!

Turn the oven off and place the Focaccia in the oven on the second to top rack, close the door quickly and leave it for 1 hour.
After 1 hour without opening the oven door turn the oven temp to 475 degrees and bake for 35 minutes or until golden brown.
Place on rack to cool immediately.
Slice and serve like pizza.


Nikki said...

Ooh! I've never tried this technique. I looks yummy!

Ann Minard said...

Yes Nikki, I had not either until I tried an old Focaccia Barese recipe then I tweaked it using my own dough recipe and working with the oven and pans I had. It is soooooo very good!