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Focaccia Barese

This focaccia has been in my mom's family for several generations. It is one of my most requested whenever I am invited to a party...I am not allowed to attend unless I bring my focaccia!—Dora Travaglio, Mount Prospect, Illinois

8 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

1-1/8 teaspoons active dry yeast
3/4 cup warm water (110° to 115°), divided
1/2 teaspoon sugar
1/3 cup mashed potato flakes
1-1/2 teaspoons plus 2 tablespoons olive oil, divided
1/4 teaspoon salt
1-3/4 cups bread flour
TOPPING:
2 medium tomatoes, thinly sliced
1/4 cup pitted Greek olives, halved
1-1/2 teaspoons minced fresh or dried oregano
1/2 teaspoon coarse salt

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

2 of 2

Focaccia Barese (continued)

Directions (continued)

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 375° for 30-35 minutes or until golden brown. Yield: 8
servings.

Nutrition 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.