Focaccia · focaccia

Original Barese / Puglian Yeast Benchmark

Status
Legacy benchmark
Dates
Pre-Feb 2025
Format
12-inch round pan
Leavening
commercial yeast
Sourdough focaccia topped with tomatoes and Calabrian chili paste.
Photograph matched from Bluesky — confidence: medium. Moved from F04 on 2026-08-13 when F04 was archived. The note at the time read: F04's own record names tomatoes as the signature topping, but its date label starts 2025-09 and this post is March 2025 — so this may be an earlier Barese version instead. F01 is that earlier Barese benchmark, which is why it lands here.
True hydration
60.5%
Salt
3.8%
Inoculation
not recovered
Total flour
400 g
Total dough
913 g

Formula

Formula for Original Barese / Puglian Yeast Benchmark. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour400100.0%Base flour
Cold mashed potato19047.5%Potato benchmark
Water24260.5%62 g bloom water + 180 g dough water
Olive oil5413.5%Dough oil
Kosher salt153.8%As recorded
Active dry yeast71.8%Original leavener
Sugar51.3%Original formula
Total dough913

Hydration

Added water60.5%water weighed into the dough
True total60.5%including the levain’s flour and water

No starter; 242 g water = 62 g bloom + 180 g dough.

Scale

  • Bread flour400g
  • Cold mashed potato190g
  • Water242g
  • Olive oil54g
  • Kosher salt15g
  • Active dry yeast7g
  • Sugar5g

Total dough 913 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Original pre-sourdough source formula, used as the reference point for later Barese adaptations.

Bake

Approximately 425-460 F for 20-30 minutes, depending on the adaptation.

Outcome

Remembered as the perfected legacy flavor and texture benchmark. Became the target for sourdough conversion.

Next action

Preserve as a reference. Do not overwrite with later sourdough versions.

Where this sits

2860920.63.8 True hydration % Salt % F03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltF01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • potato
  • barese
  • yeast
  • benchmark