The True Focaccia Barese

Method

1. Prepare the dough: mix 00 flour and semolina, add a boiled mashed potato, crumble fresh yeast, a pinch of sugar. Start aerating the flour, then add water and knead by hand.
2. When the dough starts to come together, transfer to a work surface and add salt with a little water.
3. When the dough is consistent, add oil and continue kneading until smooth. Cover and let it mature in the fridge (for best results).
4. Meanwhile, grease an aluminum pan with oil and dust with cornmeal (polenta flour).
5. After maturation, lightly oil the dough and let it rest at room temperature for about one and a half hours.
6. Stretch the dough in the pan with your hands, spreading it to cover the bottom.
7. Topping: crush fresh tomatoes or peeled tomatoes with your hands and distribute over the focaccia. Add plenty of black olives (baresane, taggiasche, or others). Press the ingredients lightly into the dough.
8. Drizzle with oil.
9. Bake: first on the bottom rack for 15 minutes to brown the base, then raise the pan.
10. After baking, sprinkle with Sicilian oregano.
11. Serve on parchment paper, as tradition.