Here is the recipe for the Focaccia barese from the chef of Borgo Egnazia

Chef Domingo Schingaro's Focaccia barese is different from other types of focaccia because it is crunchy and soft, although very tender at the same time. Covered with fresh cherry tomatoes, olives and lots of extra virgin olive oil, it will brighten up your last days of confinement.
Reading time 3 minutes



350g flour

250g of durum wheat semolina

350ml of water

about 8g of yeast

5g sugar

10g salt

150g mashed potatoes



First, add water to a bowl with the yeast, then add sugar to melt and activate it faster and stir well with a teaspoon.


If you don't have a professional kneading machine, you can use a heated beater to knead the dough. Of course, you can also knead the dough manually (the method is the same), but the speed and movement done by a professional kneader make the dough more elastic.


Add a little flour to the dough mixer, then add the durum wheat flour semolina, mashed potatoes and a little water. Set the kneader for 5 minutes and let it run.


Meanwhile, cut each cherry tomato in half and add a little more water to the dough.


After about two minutes, add the rest of the water, the yeast and a pinch of salt to the dough, then wait until the kneader has finished working.


If you are working with the palms of your hands, work the dough on the cutting board for 8-10 minutes. Massage it until you obtain a smooth, homogeneous and elastic paste, forming a beautiful smooth ball.


Put the dough in a bowl, add a little more semolina and let stand for about 4 or 5 hours, covered with a towel.


Divide the dough into two parts (for two molds) and roll them correctly in a mold, after having greased them with a little extra virgin olive oil.


Now is the time to season the pasta. Squeeze the cherry tomatoes you cut before and press them onto the surface of the dough. Let the tomato juice fall on the focaccia dough. Fill the surface of the dough with the cherry tomatoes, so that the focaccia is more oily.


Now put olives, press them, then oregano, grated pepper and salt, and abundantly grease the surfaces with extra virgin olive oil.


Let them sit for about 20/30 minutes, always covered with a towel.


Bake them in the oven at 250 ° for about 25 minutes.

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