The Thermomix Focaccia Barese is one of my favorite recipes.
This delicious leavened bread is a typical dish of Apulian cuisine that stands out for its unique flavor and its soft and crispy texture at the same time. When I go to the bakery, I can’t help but always take a slice of this delight.
Recently, I have decided to dedicate myself to preparing the Focaccia Barese using my trusty Thermomix. This way, I was able to experiment with different variations of this traditional recipe and find the one that best suits my tastes.
The Focaccia Barese is a traditional recipe and, as such, there are different versions. Some people prefer to add potatoes in the dough, while others choose to include black olives along with cherry tomatoes on the surface of the focaccia. Personally, I chose not to put the black olives since I could not find them easily. However, it is possible to add them to give an extra touch of flavor to the focaccia.
If you are passionate about focaccias like me, on the blog you will find other tasty recipes prepared with Thermomix. For instance, you could try the classic Thermomix Focaccia Genovese, or maybe explore more unique flavors with the Thermomix Burnt Wheat Focaccia. If instead you are looking for a quick and tasty recipe, I recommend trying the Thermomix Quick Sage Focaccia.
To prepare the Thermomix Focaccia Barese, you will need to follow some simple instructions and keep in mind some useful tips. First, make sure to have all the ingredients at hand and carefully follow the amounts indicated in the recipe. Also, it is crucial to respect the leavening times to obtain a soft and well-leavened focaccia.
When it comes to seasoning the focaccia, do not hesitate to customize it to your liking. In addition to cherry tomatoes and black olives, you can add other ingredients like onions to further enrich the flavor of your focaccia.
The Focaccia Barese is a delicious and versatile dish, perfect for being enjoyed on various occasions. Thanks to the simplicity of its preparations and the variety of its possible variations, the Focaccia Barese is an excellent recipe to have on hand and to experiment with often.
I hope this information has been useful, and I wish you fun in preparing your Thermomix Focaccia Barese.
Do not forget to share with me your successes and culinary discoveries!
I leave you with the recipe for the Thermomix Focaccia Barese.
See you for the next recipe!
Nea!
Thermomix Focaccia Barese
Ingredients
- 200 gr potatoes
- 250 gr plain flour or 00 flour
- 250 gr remilled durum wheat semolina
- 4 gr dried yeast *
- 280/300 gr water
- 500 gr cherry tomatoes
- salt enough
- extra virgin olive oil enough
- dried oregano enough
Instructions
In a bowl, combine the two flours and the dry yeast, mix and keep aside.
Wash the potatoes and boil them in plenty of boiling water.
Drain them and once cooled, peel them and cut them into pieces.
Put the cooked and cooled potatoes in the bowl, blend: 5 sec. speed 7.
Gather on the bottom with the help of the spatula and add the flours set aside, mix: 30 sec. speed 2.
Add the water (I used the cooled potato cooking water), knead: 2 min. speed dough mode.
Add 1 teaspoon of salt and knead again: 1 min. speed dough mode.
Take the dough and knead it briefly with your hands on a lightly floured work surface, forming a ball.
Place the dough in a container, cover with plastic wrap and let it rise for at least 2 hours (me in the oven turned off with the light on) or until it doubles.
After the first leavening, resume the dough and work it briefly with your hands and divide it into two parts.
Spread the two doughs with greased hands in two previously oiled baking sheets (28 cm in diameter).
Spread the halved cherry tomatoes on the surface, plunging them slightly into the dough.
Complete with a drizzle of oil, coarse-grained salt and a little oregano.
Place the trays in the oven turned off and let rise for at least 1 hour.
Bake in a preheated oven at 200°C for about 25-30 minutes, check the cooking because it depends on the oven.
Let it cool slightly and the focaccia Bari Thermomix is ready to be served… Buon appetito!
Recipe Notes
It is excellent served both hot and cold.
I let the leftover one cool completely and put it in cold and frozen bags.
If you have good black olives, you can add them to the cherry tomatoes.
*Instant yeast can be replaced with 10 grams of fresh yeast and remember to dissolve it in water before adding it to the dough.
