Focaccia (Focaccia Barese)
This is how a timeless Italian focaccia should be — ridiculously soft and fluffy inside, just-crispy on the outside, with a signature chew that comes from the secret ingredient: mashed potato. Baked in lashings of olive oil so the base crisps up almost like it's been fried, this no-knead bread is virtually foolproof and comes with three classic topping options.
Kitchen view — how this recipe renders on the kitchen screen.
Focaccia barese hails from the city of Bari in Puglia, Southern Italy. Its high hydration and mashed potato give an exceptionally fluffy interior with a distinctive chew and open crumb. Serve warm and fresh from the oven — perfect as an antipasto, snack, picnic food, sandwich bread, or alongside stews, braises and soups. Keeps a few days in an airtight container; reheat before serving to bring it back to a near-freshly made state.