October 24, 2024
Fall – the days are still too warm for a heavy red wine; the nights too chilly for a crisp white. So let’s go back to 19th Century Puglia and breakout some old school Primitivo.
The 2022 Fatalone ‘Teres’ was intended to phase-out rose but ended up in a category of its own. Made from native Puglian varietal, Gioia del Colle Primitivo, you get the full flavor concentration Primitivo is known for but in a lighter, more elegant package.
Light bodied and refreshing with ethereal red fruits and a savory backbone, this is perfect for fall sipping.
And on the menu for today? Let’s keep it in Puglia and break out one of their easy and delicious specialties – Focaccia Barese.
Focaccia Barese is to Puglia what Pizza is to Naples. Light and crunchy with a soft core and ripe Cherry tomato flavor. Salty olives with Italian herbs coated in a delicious olive oil – the perfect accompaniment to our wine.
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Focaccia Barese Recipe
Ingredients:
- 2 cups flour
- 1 ½ cups lukewarm water
- 2 teaspoons of salt
- 1 pinch of sugar
- ½ block of fresh yeast
- ¼ cup of extra virgin olive oil (high quality oil recommended)
- 12-15 cherry tomatoes
- 6 tablespoons tomato sauce
- oregano to taste
- 10-12 olives
Step-by-Step Recipe:
- Pour the flour into a small bowl and make a hole in the center.
- Crumble the yeast in the center and add the sugar.
- Slowly pour a little water into the center and using a spatula, mix the liquid into the flour. When you reach 2/3 of the water, pour the salt on the edge of the bowl, being careful not to put it directly on top of the yeast. Continue to pour in the water and mix slowly until the liquid is completely absorbed into the dough. The dough must have an elastic consistency and not too liquid.
- Cover the bowl with cling film and let it rise in a mid-warm place.
- Let the dough leaven for about an hour (or until it doubles in size)
- Turn on the oven to 450 degrees
- Pour a thick layer of olive oil into the pan, then using the spatula greased with oil, gently pour the dough into the pan.
- Grease your fingers with oil and spread the dough with your hands to cover the entire pan.
- Spread the tomato sauce evenly on the surface.
- Split the cherry tomatoes in half and then spread them crushed on the focaccia.
- Cover with oregano and a pinch of salt, then add the olives.
- Fill a glass of warm water, pour about 1 ounce of oil, mix and pour over the whole focaccia.
- Bake on the bottom of the oven for 8-10 minutes.
- After this time, lower the temperature to 400 ° F and let it cook for about 30 minutes.
- Your focaccia will be ready when the top turns a nice golden brown and the bottom is slightly crunchy.
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