I’m not a party person — those who know me well can attest to that. I much prefer a quiet evening with a gelato and a couple of friends, or a movie night with my partner (how is it that The Space Cinema still doesn’t offer us a special subscription?). In short, I choose laughter and good company over loud music in venues where I barely hear myself think.
Perfect evenings
Last night was one of those perfect evenings: I cooked for my friends, and we spent the night chatting and laughing… with wine. And peaches in wine. Okay, a sip of good wine always fits the mood — as long as it doesn’t go too far.
I love cooking for others; it gives me such satisfaction. What could I have made for them but this delicious focaccia barese I discovered a few weeks ago? I baked it half an hour before leaving the house — we were guests at Enrico’s place — and when we arrived, while Marta prepared homemade piadine for everyone, I sliced the focaccia barese to serve as a little appetizer. And guess what? It was a huge hit!
Even the peaches in wine were well received.
The focaccia barese
My go-to community for recipes like this is the Facebook group “Pazzi per il pane (Arti bianche),” where I found this simple, authentic recipe by Maria. Her version is straightforward and reliable.
Honestly: this focaccia barese is really quick and easy. You just combine a few basic ingredients, let the dough rise, stretch it out, let it rise again, and bake. It’s that simple.
One important tip: because the recipe is so simple, use high-quality ingredients wherever possible (you should do this anyway, right?).
Can you already smell it? You can practically taste the Italian character of those ingredients.
Served with a source of protein on the side, this focaccia becomes a satisfying, wholesome meal.
Ingredients (for one large focaccia barese or two smaller ones — serves 3–4)
- 350 g type 0 flour (you can substitute part with whole wheat)
- 3 g fresh brewer’s yeast
- 1 potato
- 180 g lukewarm water
- 3 tablespoons high-quality extra virgin olive oil
- 12 g pink salt (or fine sea salt)
- 4–5 cherry tomatoes
- Optional: Taggiasca olives
- Oregano, to taste
Method
Start by boiling the potato. Let it cool, then mash it thoroughly with a potato ricer or masher.
You can knead this focaccia by hand — it’s easy and fast — or use a stand mixer or bread machine if you prefer.
Dissolve the fresh yeast in 150 g of the lukewarm water (reserve the remaining 30 g of water to add later). You can add a pinch of sugar to help activate the yeast if you like.
Place the flour on a clean work surface, make a well in the center, and begin adding the water with the dissolved yeast, the mashed potato, and some olive oil. Start mixing by hand, then incorporate the remaining water and the salt. Knead vigorously until you obtain a smooth, elastic dough ball. Put the dough in a bowl, cover it with plastic wrap or a lid, and let it rise in a warm spot.
In summer the dough will rise nicely at room temperature; if it’s colder, set the bowl in the oven with only the oven light on to create a warm environment.
Watch the dough: once it has doubled in size (timing depends on the temperature), stretch it onto a well-oiled round baking tray. The original recipe suggests a 28 cm pan; I used two smaller trays and that worked well.
Make dimples across the surface with your fingertips, drizzle a little more olive oil if desired, and arrange sliced cherry tomatoes on top. Sprinkle oregano and let the dough rise for another hour.
Preheat the oven to 250°C (480°F). Bake the focaccia barese for about 15–20 minutes — check the underside for a golden color to ensure it’s cooked through.
Serve warm, alongside a protein like fresh low-fat cheese, bresaola, or another cured meat of your choice. With the focaccia you already have a good balance of carbohydrates and fats, so a simple protein pairs beautifully.