Focaccia Barese

Name: Focaccia Barese
Ingredients: 1-1/8 teaspoons active dry yeast; 3/4 cup warm water (110° to 115°), divided; 1/2 teaspoon sugar; 1/3 cup mashed potato flakes; 1-1/2 teaspoons plus 2 tablespoons olive oil, divided; 1/4 teaspoon salt; 1-3/4 cups bread flour; 2 medium tomatoes, thinly sliced; 1/4 cup pitted Greek olives, halved; 1-1/2 teaspoons minced fresh or dried oregano; 1/2 teaspoon coarse salt

11 ingredients

5 steps

Ingredients

1-1/8 teaspoons active dry yeast
3/4 cup warm water (110° to 115°), divided
1/2 teaspoon sugar
1/3 cup mashed potato flakes
1-1/2 teaspoons plus 2 tablespoons olive oil, divided
1/4 teaspoon salt
1-3/4 cups bread flour
2 medium tomatoes, thinly sliced
1/4 cup pitted Greek olives, halved
1-1/2 teaspoons minced fresh or dried oregano
1/2 teaspoon coarse salt

Directions

1

In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes.
3

Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes.
4

With fingertips, make several dimples over top of dough. Brush with remaining tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt.
5

Bake at 375° for 30-35 minutes or until golden brown.