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Focaccia Barese

This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! —Dora Travaglio, Mount Prospect, Illinois
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    8 servings

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, 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. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes.
  • With fingertips, make several dimples over top of dough. Brush with remaining 1 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.
Nutrition Facts
1 slice: 142 calories, 4g fat (1g saturated fat), 0 cholesterol, 269mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein.

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