{"id":3924,"date":"2026-07-19T13:03:19","date_gmt":"2026-07-19T13:03:19","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3924"},"modified":"2026-07-19T13:03:19","modified_gmt":"2026-07-19T13:03:19","slug":"focaccia-barese-with-olives","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/focaccia-barese-with-olives\/","title":{"rendered":"Focaccia Barese with Olives"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">For one large focaccia in a round baking tray 30-32 cm in diameter.<\/span><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">500 g of <em>00<\/em> flour*, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">375 ml of tepid water <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">15 g of fresh yeast, crumbled (use slightly less during summer months)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">12 g of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">8-10 g of sugar<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">* alternatively mix: 250 g of 00 flour with 250 g of <em>semola<\/em> (or even higher ratio off <em>semola<\/em> to <em>00<\/em> flour &#8211; which is how I like to bake my focaccia)<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">To finish:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">4 tablespoons of olive oil plus more for the tray,<span class=\"Apple-converted-space\">\u00a0 <\/span>don&#8217;t be shy with the olive oil <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 10 large green olives (with the stone)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some dry oregano (optional)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">In a little bowl stir together the crumbled fresh yeast, the sugar and about 50 ml of lukewarm water (never hot!).<span class=\"Apple-converted-space\">\u00a0 <\/span>Sift some flour on top &#8211; about a tablespoon, cover with a plate and leave in a warm place for about 10 minutes (the yeast mix should increase in volume and show some bubbles by that time).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sift the flour or flours into the mixing bowl of a standing mixer.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Make a well and pour in the yeast starter along with some more water (not all at once).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Start working the dough on a lower speed with the dough hook attached. Gradually pour in the remaining water working the dough all the while.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">As soon as the water has been absorbed add the salt.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Work the dough for a further 7 minutes or so. The mixture should turn smooth and elastic.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer the dough to a lightly oiled large bowl, cover with cling film and leave to rise at room temperature for about two hours or until it doubles in size.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Generously brush the baking tin with olive oil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer the risen dough into the oiled tray, spread the dough toward the edges helping yourself with your fingers.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover the baking tray with a kitchen towel or cling film and leave to rise, roughly to double in size.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Massage four tablespoons of olive oil all over the top of the risen dough.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Insert sparingly the olives, sprinkle<span class=\"Apple-converted-space\">\u00a0 <\/span>some oregano and some salt on top.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In the meantime preheat the oven to 250 C, static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the baking tray in the oven and bake for 15-20 minutes, depending on the oven. I need 18 minutes in the oven for the bread to turn golden in colour and bake through.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the baking tin out of the oven and let the focaccia cool down slightly before slicing.<\/span><\/p>\n<p class=\"p2\">\n","protected":false},"excerpt":{"rendered":"<p>For one large focaccia in a round baking tray 30-32 cm in diameter. 500 g of 00 flour*, sifted 375 ml of tepid water 15 g of fresh yeast, crumbled (use slightly less during summer months) 12 g of salt 8-10 g of sugar * alternatively mix: 250 g of 00 flour with 250 g &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/focaccia-barese-with-olives\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Focaccia Barese with Olives&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3926,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,6],"tags":[716,722,723,724,725,726],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3924"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3924"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3924\/revisions"}],"predecessor-version":[{"id":3928,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3924\/revisions\/3928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3926"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}