Direct Focaccia Barese Dough

A calculator-ready direct-dough draft for one round 35 cm / 14 inch Bari-style focaccia with a soft, tender crumb, medium 60% hydration, high fresh-yeast dose, and a golden, lightly fried underside from oil in the tray. The finished style should be dimpled and baked with crushed or halved tomatoes, Baresane olives, oregano, and a juicy savory top surface, but those toppings and finishing seasonings are intentionally not included as formula ingredients.

Direct-Dough Focaccia Barese