Authentic Apulian Focaccia Barese: A Soft, Fragrant, Golden Delight

⭐  Focaccia Barese

Authentic Apulian Focaccia Barese: A Soft, Fragrant, Golden Delight

Focaccia Barese is one of the most iconic recipes from the region of Puglia in southern Italy. Known for its golden crispy edges, tender potato-enriched dough, and the irresistibly juicy cherry tomatoes baked into the surface, it is a rustic dish that represents centuries of culinary tradition. This version stays true to the original preparation while offering a clear, step-by-step guide that even beginners can follow. Whether you’re preparing an Italian dinner, looking for a snack to share with guests, or simply craving homemade bread, this focaccia will quickly become one of your favorite recipes.

Ingredients for the Dough

• 250 g ground durum wheat semolina

• 250 g strong flour (type 0 or similar)

• About 350 ml warm water

• 5 g dry brewer’s yeast (or 12 g fresh yeast)

• 150 g boiled potatoes, mashed

• 3 tablespoons extra virgin olive oil

• 1 teaspoon salt

Ingredients for the Topping

• 10 cherry or date tomatoes

• Green olives, as desired

• Oregano, to taste

• Salt, to taste

• Extra virgin olive oil, to drizzle

⭐ How to Make Authentic Focaccia Barese

1. Prepare the Potatoes

Start by boiling your potatoes with the skin on until tender. Once cooked, peel and mash them thoroughly. Set aside to cool, as adding hot potatoes to the dough can affect the yeast.

2. Mix the Flours

In a large bowl, combine the durum wheat semolina with the type 0 flour. This pairing is essential: semolina provides structure and aroma, while type 0 flour brings softness and elasticity.

3. Activate the Yeast

Warm the water gently—it should be comfortable to the touch, not hot. Dissolve the yeast in a portion of the water and let sit for 5 minutes until it becomes foamy.

4. Start Forming the Dough

Pour the dissolved yeast into the bowl of flour. Begin mixing using your hands or a dough scraper, gradually adding more water. Once the dough begins to come together, incorporate the mashed potatoes. This step gives focaccia its signature soft, cloud-like texture.

5. Add Oil and Salt

Drizzle in the olive oil, then add salt. Continue mixing until all ingredients are combined. Transfer the dough to a clean work surface.

6. Knead Vigorously

Knead for about 10 minutes using a stretch-and-fold method: stretch the dough outward, fold it back toward the center, and rotate. After several repetitions, the dough becomes smooth, elastic, and slightly sticky—exactly as it should be.

7. Perform Coil Folds and Shape the Dough

Flatten the dough gently, fold each side inward, then fold the dough in half. Turn it seam-side down and shape it into a ball. Lightly oil a clean bowl, place the dough inside, and coat the top with a thin layer of oil to prevent drying.

8. Let It Rise

Cover the bowl with plastic wrap or a cloth and let the dough rise for about 3 hours in a warm place. The dough should double in size and become airy.

9. Prepare the Pan

Oil a round pan (about 26 cm diameter) generously. Transfer the risen dough to the pan and gently stretch it outward with your fingers until it fills the surface.

10. Add the Toppings

Press cherry tomatoes into the dough, cut side down, and add green olives. Sprinkle with oregano and salt, then drizzle generously with olive oil. The oil is crucial: it creates that unmistakable crispy bottom layer.

11. Second Rest

Cover again and let the focaccia rest for 20–30 minutes. This improves texture and oven spring.

12. Bake the Focaccia

Preheat your oven to 220°C.

• Bake on the bottom rack for 8 minutes to crisp the base.

• Move to the middle rack and bake 10–12 more minutes until golden.

13. Serve and Enjoy

Let cool slightly before slicing. The interior will be fluffy and moist, the tomatoes caramelized, and the edges crisp—true Italian perfection.

⭐ Stuffed Taco Shells 

Cheesy Stuffed Taco Shells: A Mexican-Inspired Comfort Dish Everyone Loves

If you love tacos and pasta, this recipe brings the best of both worlds together. Stuffed taco shells are the perfect blend of creamy, cheesy, and spicy flavors—an easy weeknight dinner that even picky eaters enjoy. With simple ingredients and very little prep time, this dish is ideal for families, gatherings, or days when you want something fun and filling without spending hours in the kitchen.

Ingredients

• 225 g large pasta shells

• 450 g ground beef

• 1 packet taco seasoning

• 140 g cream cheese

• ¼ cup chopped green onions

• 1 cup shredded taco cheese

• 2 garlic cloves, minced

• ½ cup salsa

⭐ How to Make Stuffed Taco Shells

1. Cook the Pasta Shells

Boil the large pasta shells until al dente. They should remain slightly firm so they can hold the filling without tearing. Rinse with cold water to stop cooking and prevent sticking.

2. Prepare the Beef Filling

In a skillet over medium-high heat, cook the ground beef until browned. Drain excess fat to keep the mixture smooth and flavorful. Add minced garlic and cook 30 seconds more.

3. Add the Flavor Base

Sprinkle in the taco seasoning. Add the cream cheese and salsa, stirring over low heat until the cheese melts, creating a creamy, spicy filling. Remove from heat and allow the mixture to cool slightly—this makes filling the shells much easier.

4. Fill the Shells

Using a spoon, pack each cooked pasta shell with the beef mixture. Arrange them tightly in a greased baking dish.

5. Add Cheese and Bake

Sprinkle taco cheese generously over the top of the shells. Bake at 175°C (350°F) for 15–20 minutes until the cheese melts and becomes bubbly.

6. Garnish and Serve

Top with chopped green onions and serve warm with sour cream, guacamole, or extra salsa.

This recipe is adaptable—you can add corn, beans, or jalapeños for extra flavor. The result is a comforting dish that combines the richness of creamy beef with the satisfying bite of pasta shells.

⭐ Spaghetti Pie 

Classic Spaghetti Pie: An Italian-American Comfort Bake

Spaghetti pie is a creative twist on traditional pasta dishes. It transforms simple ingredients into a layered, sliceable pie with a crispy spaghetti crust, a cheesy ricotta center, and a hearty meat sauce on top. This dish is perfect for family dinners and is especially loved by kids for its unique presentation.

Ingredients

Spaghetti Crust:

• 6 oz (170 g) spaghetti

• 2 tablespoons butter

• 2 eggs

• ½ cup grated Parmesan

Cheese Layer:

• 1 cup ricotta

• 2 tablespoons parsley

• ½ teaspoon dried basil

Meat Sauce:

• 1 lb lean ground beef

• ½ small onion, diced

• 1 can diced tomatoes (drained)

• 2 cups pasta sauce

⭐ How to Make Spaghetti Pie

1. Form the Spaghetti Crust

Cook spaghetti until tender, drain well, and mix with melted butter. Whisk eggs with Parmesan and combine with the pasta. Press the mixture into a greased pie dish, forming a firm crust that reaches the sides of the pan.

2. Prepare the Cheese Layer

In a small bowl, mix ricotta, parsley, and basil. Spread this mixture over the spaghetti base to create a creamy middle layer.

3. Make the Meat Sauce

Sauté ground beef and onions until browned, draining excess fat. Stir in the tomatoes and pasta sauce. Simmer briefly to thicken.

4. Assemble and Bake

Pour the meat sauce over the cheese layer. Bake at 175°C (350°F) for 20–25 minutes. Add shredded mozzarella during the last 5 minutes for a golden, bubbly topping.

5. Serve

Let stand for a few minutes to set, then slice like a pie. Each piece holds its shape

 

beautifully with layers of pasta, cheese, and sauce.