Bari style focaccia

Focaccia alla barese ingredients

Focaccia alla barese ingredients

Focaccia alla barese. I have never really had much success with bread in my cooking career, so I decided to give it one more go. It actually came out really well. The main differences between Bari focaccia and regular focaccia is the use of coarse hard flour (semola rimacinata di grano duro) and the inclusion of potatoes in the dough. There is also no olive oil included within the dough, only in the tin and poured over the top. I just caught it before it burnt, so it looks a little dark. See the recipe for some advice on how to avoid this.

  • 500g coarse hard flour (semola rimacinata di grano duro) Use strong white bread flour if you can’t get it.
  • Cherry tomatoes
  • 150g mashed potatoes
  • 1 cube of fresh yeast (or 1 sachet of dried)
  • Olive oil
  • 1 tsp of sugar
  • 1 tsp of fine table salt
  • Rock salt
  1. Disolve the yeast in 300ml of tepid water to which the teaspoon of sugar has been added.
  2. Make a fairly wet dough from the flour, mashed potatoes, table salt and yeast and water mix.
  3. Knead the dough well for at least 10 minutes. You should get a smooth, elastic dough after a while.
  4. Leave the dough to rise until it has doubled in size – 1 to 2 hours.
  5. This recipe is for a rectangular baking tray 30cm by 40cm. Grease the tray well with olive oil. Knock the dough back and pull it by hand to fit the tray.
  6. Push halved cherry tomatoes into the focaccia at regular interval. Sprinkle with a little rock salt and drizzle with plenty of olive oil.
  7. Allow to rise again – 1/2 to 1 hour.
  8. Bake in an oven preheated to 250°c for 15 to 25 minutes. The focaccia is ready when the underside is brown. If the top starts to become too brown before it is cooked, cover the top with foil and continue cooking.
Variations. A lot of people also sprinkle dried oregano over the focaccia after the tomatoes have been added. You can use pitted olives as well as, or instead of, the tomatoes.
Focaccia alla barese finished dish

Focaccia alla barese finished dish

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Spaghetti with olives

Spaghetti con le olive. This is a good store cupboard standby. Try to use the best olives you can find though as they make a big difference to this dish. Serves 4

Spaghetti with olives ingredients

Spaghetti with olives ingredients

  • 400g passata
  • 1 tablespoon of capers
  • 100g olives in brine, chopped, stones removed
  • 1 onion, chopped
  • Oregano
  • Olive oil
  • 320g spaghetti
  1. Fry the onion in some olive oil.
  2. Add the passata, the olives and the capers. Season with salt and pepper and add a good pinch of oregano.
  3. Cook over a low heat for half an hour.
  4. Mix with the cooked pasta and serve.
Spaghetti with olives finished dish

Spaghetti with olives finished dish

Baked anchovies

Alici arraganate. From Puglia. There is probably not much chance of finding fresh anchovies in the UK, but if you do, this is a good recipe to try. It takes a fair bit of preparation, but it’s worth it in the end. You need to clean them as soon as you get them home as they will spoil extremely quickly. Do not do as I did this morning and leave yourself 30 minutes to clean a couple of hundred anchovies before you have to go to work 🙂 To clean them, snap the back bone just behind the head and pull. The guts should come out with the head. If you can’t get the hang of that, use a small sharp knife to cut through the back bone, taking care not to cut all the way through and pull. Next remove the backbone by running your thumb along the spine of the fish, flattening it out into two fillets. The backbone should then be easy to pull out. “Close” the fillets by folding them along the line of the backbone. The recipe says this will feed 4 as an antipasto, but it would feed at least that number as a British style starter.

Baked anchovies ingredients

  • 800g fresh anchovies
  • 60g pecorino – grated
  • 80g dry bread crumbs
  • 2 ripe tomatoes – sliced
  • 1 tbsp chopped parsley
  • 1 clove of garlic – chopped
  • 1/2 tsp oregano
  • Dry white wine
  • Olive oil
  1. Clean and prepare the anchovies as above.
  2. Mix together the pecorino, breadcrumbs, parsley, oregano and parsley
  3. Grease an oven dish with a little  oil. I used 4 individual dishes.
  4. Line the dish with a little of the breadcrumb mix. Add a layer of anchovies and cover with the breadcrumb mix. Repeat until all the anchovies are used up, finishing with a layer of breadcrumbs.
  5. Top with the tomato slices and a little more of the breadcrumb mix.
  6. Splash some wine and drizzle olive oil on top.
  7. Bake at 180C until golden brown and sizzling.

Baked anchovies finished dish

Gratinated mussels

Cozze gratinate. From Puglia. I wanted to try this recipe to see if it makes a difference cooking the mussels from raw, rather than opening them in a hot pan first. I have to say it does! They were much nicer. Use a short knife to open the mussels over a bowl to catch the liquid. I still need a bit of pratice, but I was getting it towards the end. Serves 4 as a main course, more as an antipasto.

Gratinated mussels ingredients

  • 1 kg mussels – well cleaned and opened on the half shell (reserve the liquid)
  • 100g dry breadcrumbs
  • 100g parmesan – grated
  • A few sprigs of parsley – finely chopped
  • A pinch of dried oregano
  • A clove of garlic – finely chopped
  • Olive oil
  1. Mix together the breadcrumbs, parmesan, oregano, parsley and garlic.
  2. Arrange the mussels on a baking tray and top each one with a little of the mixture.
  3. Put a few drops of the mussel liquid on to of each one and drizzle with olive oli.
  4. An alternative method is to mix the mussel liquid in to the breadcrumb mix to form a dryish paste. Press a little of the paste into each mussel and drizzle with oil as before.
  5. Grill the mussels until they are golden brown and sizzling.

Gratinated mussels finished dish