Focaccia Barese all'Olio e Pomodorini

Ingredients

• 500 g strong white flour (tipo 0)
• 100 g floury potato, boiled, riced, cooled
• 375–400 ml water, at 28–30 °C
• 7 g dried instant yeast
• 1 tsp sugar
• 10 g fine salt
• 60–75 ml extra-virgin olive oil, 4–5 tbsp, for the dough
• For the pan and surface
• 45–60 ml extra-virgin olive oil, 3–4 tbsp, for the baking tray
• 30 ml extra-virgin olive oil, 2 tbsp, drizzled over the surface before topping
• For the topping
• 300 g cherry tomatoes, halved
• 1 tsp dried oregano
• 1 tsp coarse sea salt

Method

1. 1
   Dissolve the yeast and sugar in the warm water (28–30 °C). Combine the flour and riced potato in a large bowl, then pour in the yeast liquid and the 60–75 ml of olive oil. Mix until a very soft, shaggy dough forms; add the fine salt and continue mixing until cohesive. The dough will be markedly wetter than standard bread dough. It is done when it clears the sides of the bowl and pulls into loose, slack strands.
2. 2
   Transfer the dough to a lightly oiled bowl, cover, and leave to rise until doubled in volume. The crumb's entire character — airy, feather-soft, staying fresh for two days — is decided here: a rushed or cold proof produces a dense, bread-like result instead.
3. 3
   Pour the 45–60 ml of olive oil into a 30 × 40 cm baking tray and tilt to coat the base entirely. Tip the dough onto the tray and, using wet hands, press and stretch it to fill the tray evenly. Do not roll. Cover loosely and prove again until the dough is visibly puffy and the surface quivers when the tray is nudged.
4. 4
   Heat the oven to its maximum temperature with the rack positioned on the lowest level. Drizzle the remaining 30 ml of olive oil evenly across the dough surface. With wet fingers, dimple the surface forcefully and deeply at close intervals — the dimples must remain open and hold visible pools of oil; shallow impressions will close in the oven and the pooling effect is lost.
5. 5
   Press the cherry tomato halves cut-side down into the dimples, flush with the surface, so the cut face is in full contact with the dough. Scatter the dried oregano and coarse salt over the entire surface. The tomatoes are correctly placed when no cut surface is visible from above.
6. 6
   Bake on the lowest rack for 15 minutes, then transfer to the middle rack and continue baking until the top is deep bronze and the base — lifted at one corner with a palette knife — is visibly crisped and golden from frying in the pan oil. The underside should sound hollow and dry when tapped.
7. 7
   Remove from the oven and allow to rest in the tray for five minutes before cutting. The focaccia is eaten warm, within two hours of baking.