Hello Paternauts! Planning a weekend getaway with the kids? Here’s a way to add a touch of Italian tradition to your adventure: homemade Focaccia Barese. With its golden crust, juicy tomatoes, and savory olives, this focaccia is a simple yet irresistible snack that travels well and satisfies both kids and adults alike. You can prep it the day before, bake it, and have a flavorful snack ready to go wherever your weekend takes you.

Recipe: Focaccia Barese

Ingredients:​
- 5 g sugar
- 10 g fresh yeast
- 300 g water
- 300 g all-purpose flour (+ extra if needed)
- 200 g durum wheat semolina
- 50 g extravirgin olive oil (+ extra for greasing)
- 15 g salt
- 150 g cherry tomatoes (ripe and juicy)
- 50 g “Baresane” olives (or small green olives)
- Pinch of dried oregano (+ extra to taste)

Preparation:

1. In a bowl, mix the sugar, yeast, and 100 g water. Let it sit for 2 minutes until dissolved.
2. Add 50 g of flour and stir well. Let this rest for 10 minutes.
3. Add the remaining flour, semolina, and 200 g water. Knead for about 2 minutes, adding the oil and salt as it forms a dough.
4. Knead into a smooth ball, place in an oiled bowl, cover, and let it rise in a warm, draft-free spot for about 1.5 hours.
5. Preheat your oven to 250°C (482°F). Oil a round 30 cm baking tray.
6. Press the dough gently into the tray, stretching it from the center outward.
7. Press halved cherry tomatoes (skin-side up) into the dough along with olives, a drizzle of olive oil, and a sprinkle of salt and oregano. Let rest for another 30 minutes.
8. Bake for 25-30 minutes, placing it on the oven’s bottom rack for the first 10 minutes, then move to the middle rack to finish, or until golden and slightly charred.

Pro Tips:

For an extra-crispy crust, bake it on the oven’s lowest rack first, and use a cast-iron or steel pan if possible. This focaccia can last for a couple of days and makes an ideal travel snack that’s both filling and easy to handle. Pack it up with some fresh veggies, and you’ve got the perfect family road-trip companion. Enjoy the journey and the taste of Italy wherever you go!

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See you next wednesday

Marco, Paternaut