Focaccia Barese
A crisp-edged, pillowy flatbread from Bari made with durum semolina and mashed potato, topped with hand-crushed cherry tomatoes, olives, and oregano.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Round metal baking tin (32cm)
- •Potato ricer
- •Large mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 16 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 420 kcal
Instructions
- 1
Boil the peeled potato in unsalted water until tender, pass through a ricer, and allow to cool completely.
- 2
Dissolve the fresh yeast into the lukewarm water in a large mixing bowl.
- 3
Add both flours, the mashed potato, fine sea salt, and two tablespoons of olive oil to the bowl.
- 4
Mix vigorously by hand for five minutes until a soft, sticky, unified dough forms.
- 5
Cover the bowl with a damp tea towel and leave to rise at room temperature for two hours until doubled.
- 6
Pour two generous tablespoons of olive oil into a round 32cm metal tin and spread to coat the base and sides.
- 7
Tip the risen dough into the tin and gently press it towards the edges using oiled fingertips.
- 8
Crush each cherry tomato by hand over the dough so the juice, seeds, and torn skins sink directly into the dimples.
- 9
Press the olives firmly into the dough in the gaps between the tomatoes.
- 10
Drizzle the top with the remaining olive oil, then scatter evenly with dried oregano and coarse sea salt.
- 11
Leave the prepared focaccia to rest in the tin for twenty minutes while preheating the oven to 230 degrees C.
- 12
Bake on the bottom rack for twenty-five to thirty minutes until the underside is deep golden and the edges are crisp.
Chef's tips
Do not slice the tomatoes with a knife; ripping them by hand releases the juices straight into the dough, which keeps the crumb soft under high heat. A blue steel or heavy aluminium tin produces the crunchiest, most authentic base.
Ingredient substitutions
- semola rimacinata → strong white bread flour entirely, though the texture will be less traditional
- Baresane olives → Gaeta or Kalamata olives in brine, drained well
Storage
Store leftover focaccia covered loosely at room temperature for up to two days.
Reheating
Reheat slices in a dry frying pan or hot oven at 200 degrees C for five minutes to restore the crispy base.
Common mistakes to avoid
- •Using too little olive oil in the baking tin, which prevents the base from frying and crisping properly.
- •Pre-cutting tomatoes rather than tearing them directly onto the dough, losing essential moisture.
- •Baking on the top oven shelf, which browns the tomatoes before the bottom crust is fully cooked.
Serving suggestions
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