Bari-style focaccia with tomatoes, olives and burrata

Method

1. If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, without using the full quantity in each. Cut the potato into 2 cm cubes, cover with the 400 g water in a small saucepan, bring to the boil and cook for 15 minutes, until it crushes without resistance. Drain, mash very finely with a fork and cool for 10 minutes: piping-hot mash would damage the yeast.
2. Mix the flour and semolina in a mixing bowl. Dissolve the yeast in 140 g of the 150 g lukewarm dough water, then add to the flour mixture with the potato. Mix for 3 minutes, work in the 5 g salt, then the 15 g oil. Work for 8 minutes with a sturdy spoon or a dough hook on a low speed; gradually add the remaining water if the dough needs it. It should be very soft and sticky but stretch into ribbons.
3. Cover and leave to rise for about 2 hours in a room at 22–25°C, until doubled in volume with small visible bubbles. Halfway through, use a wet hand to lift an edge of the dough and fold it into the centre; work your way around four times, then cover again.
4. Pour the 20 g tin oil in total into the chosen metal tin or tins: 30 cm for two portions is the reference; adjust the total surface area to the amount of dough to keep the same thickness. Slide in the dough without kneading. With fingers oiled from the tin, gently stretch it towards the edges. If it resists, wait 10 minutes, then continue. Cover and leave to rise for another 40 minutes.
5. During this final rise, preheat the oven to 230°C conventional. Split the tomatoes by hand over the dough to catch their juices, then press them in cut-side up, along with the olives. Scatter over the oregano and 2 g salt, and drizzle with the remaining 15 g oil. Do not press down all the dough: preserve the bubbles between the toppings.
6. Bake in the lower third of the oven for 25–30 minutes, then check underneath by lifting an edge with a spatula: the base should be golden brown and firm. Bake for another 5 minutes if needed. Remove from the tin onto a wire rack and cool for 10 minutes before cutting.
7. Drain the burrata while the focaccia cools slightly. Serve the cheese alongside slices of focaccia to preserve the contrast between the crisp bread and the fresh cream.

Variants and their steps remain below the recipe.