My dad’s famous family focaccia!
The recipe may have originated with the Etruscans or Ancient Greeks. This ‘secret’ recipe with a twist, originates in Puglia where my dad was born, so close your eyes and try to smell the fresh oregano, imagine the cherry tomatoes, and sea salt of beautiful Bari. Petito’s focaccia is crunchy on the outside and light and fluffy on the inside. He has taught his children and grandchildren to make it.
Let’s make it!
Flour, water, oil, yeast, salt and lots of strength in your arms to knead the dough for about 15 minutes. Focaccia Barese is high hydration dough so start by adding warm water to a mixing bowl, then the olive oil, yeast, salt,sugar and flour. Allow to rest in the same bowl for a couple of hours until fluffy and double in volume. Punch down the dough, knead again, stretch into a large, shallow pan greased with ‘lots’ of extra virgin olive oil as you can see from the photos; use your fingers to spread the dough.
Top with freshly sliced tomatoes (sweet cherry) and oregano and leave to set for an hour. Bake in pre-heated oven (230 degrees C) for 30-35 minutes.
Tips: it is important to coat the sides of the pan with oil, puncture the dough before seasoning it, and bake in a pre-heated oven until golden brown. A longer and second rise in the pan for better texture.
Ingredients: 2 cups plain flour, 1 teaspoon salt, 1 teaspoon sugar, 20 g fresh yeast, 1 cup water and plenty of EV olive oil and chopped cherry tomatoes.
Tools: the focaccia pan can be round or a sheet pan.
