Barese-Style Focaccia

Be sure to wait for the focaccia to cool before devouring it.

Kevin Revolinski

• 1 cup (150 grams) cherry tomatoes
• Dried oregano
• 1 cup (167 grams) semolina flour
• 1 cup (125 grams) all-purpose flour
• 1 cup (126 grams) riced or grated cooked potatoes (see note)
• 1/4 cup (57 grams) homemade bread starter (50/50 mix of flour and water, optional; see headnote)
• 2 teaspoons barley malt syrup
• 2 teaspoons fine sea salt
• 2 tablespoons (24 grams) instant yeast
• 2 tablespoons olive oil, plus more for the top
• 1 cup lukewarm water

Grease the bottom and sides of a 10-inch round baking pan with high sides, at least 3 inches. Halve the cherry tomatoes, sprinkle them with salt, and let them sit for about 15 to 20 minutes. Before you use them, drain the tomatoes and season with dried oregano.

Place the flours, riced potatoes, starter (if using), barley malt, sea salt, instant yeast, olive oil, and lukewarm water into the bowl of a stand mixer with a dough hook attachment. Mix these together for about 12 minutes, or until the dough looks supple but not too sticky.