Focaccia Barese Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- topping:
- 1/2 teaspoon coarse salt
- 1/3 cup mashed potato flakes
- 1-1/8 teaspoons active dry yeast
- 3/4 cup warm water (110° to 115°), divided
- 1-1/2 teaspoons plus 2 tablespoons olive oil divided
- 1-3/4 cups bread flour
- 2 medium tomatoes thinly sliced
- 1/4 cup pitted greek olives halved
- 1-1/2 teaspoons minced fresh or dried oregano
- Carbohydrate 3.23600020833333 g
- Cholesterol 0 mg
- Fat 0.0718179166666667 g
- Fiber 0.53455209561189 g
- Protein 0.479328125 g
- Saturated Fat 0.0128554166666667 g
- Serving Size 1 1 serving (34g)
- Sodium 222.152166434119 mg
- Sugar 2.70144811272144 g
- Trans Fat 0.0200629166666667 g
- Calories 14 calories
Directions In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes. Place 1 tablespoon olive oil in a 10-in. ovenproof skillet; tilt pan to evenly coat. Add dough; shape dough to fit pan. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough. Brush with remaining tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt. Bake at 375degrees for 30-35 minutes or until golden brown. Yield: 8 servings. Originally published as Focaccia Barese in Taste of Home Christmas Annual Annual 2011, p53 Nutritional Facts 1 slice equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 269 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
