Focaccia Barese

Focaccia Barese is the pride of Puglia. Made with mashed potatoes in the dough and topped with juicy tomatoes and black olives, it’s one of those recipes that just tastes like home.
Whether you’re serving it as an appetizer, a side, or the star of the table, this focaccia brings the warmth of Puglia straight to your kitchen. And the best part? It’s easier to make than it looks.

STEP 1

Prepare the Dough

1. In a small bowl, combine 5g dry yeast, 1 tsp sugar, and 220g warm water. Let sit for 10 minutes until foamy.
2. In a large mixing bowl, whisk together the 00 flour and semolina. Add in the yeast mixture and stir.
3. Add the mashed potato and sea salt, followed by the remaining 220g of water. Mix until it comes together.
4. Pour in the olive oil and knead the dough for 5-10 minutes until soft and slightly sticky.
5. Divide into two balls, place in oiled bowls or pans, cover, and let rise at room temperature for 2.5 hours.

STEP 2

Prep the Tomatoes

1. Soak whole campari tomatoes in a bowl of cold water with a few tablespoons of sea salt for 1 hour. This softens the skin and boosts their flavor for baking.

STEP 3

Assemble the Focaccia

1. Generously oil two round pans (14” wide).
2. Using oiled fingertips, gently press and stretch the dough to fit each pan.
3. Nestle the soaked tomatoes into the dough, gently crushing them with your fingers.
4. Scatter the black olives across the top, sprinkle with oregano and sea salt, and drizzle generously with olive oil.
5. Let rest uncovered for 30 minutes while the oven preheats.

STEP 4

 Bake

1. Preheat the oven to 500°F (260°C).
2. Bake on the bottom rack for 10 minutes, then transfer to the top rack for another 10-15 minutes, until the edges are golden and crisp and the top is bubbling.

Focaccia Barese is the kind of bread that doesn’t need anything else—but a chilled glass of Gratsi White doesn’t hurt. Buon Appetito!