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Focaccia Barese
Focaccia Barese is a soft golden flatbread made with a blend of flour, mashed potatoes, and plenty of extra virgin olive oil, this traditional Italian focaccia stays light, airy, and flavorful for hours. Each bite bursts with the sweetness of roasted cherry tomatoes, the briny taste of olives, and the aroma of oregano and sea salt.
Unlike the crisp focaccia of northern Italy, the Barese version is tender and rich perfect for breakfast, lunch, or as a rustic snack. Whether served warm from the oven or enjoyed at room temperature, it captures the spirit of southern Italian home cooking.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Servings: 1 bread
Course: Bread
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups (250 g) all-purpose flour (00 flour if possible)
  • 1 cup (130 g) semolina flour (fine type)
  • 1 medium potato (about 150 g), boiled and mashed
  • 1 ¼ cups (300 ml) warm water
  • 1 tsp sugar
  • 2 tsp salt
  • 2 tsp instant dry yeast (or 15 g fresh yeast)
  • 3 tbsp extra virgin olive oil
Topping
  • 10–12 cherry tomatoes, halved
  • A handful of black olives (preferably Gaeta or Taggiasca)
  • 3 tbsp extra virgin olive oil (plus more for drizzling)
  • 1 tsp dried oregano
  • Coarse sea salt to taste

Equipment

  • 10–12 inch (25–30 cm) round baking pan or cast-iron skillet

Instructions
 

  1. Prepare the Potato
    Peel, boil, and mash the potato until smooth. Let it cool slightly.
  2. Activate the Yeast
    In a large bowl, mix warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.
  3. Make the Dough
    Add mashed potato, both flours, and salt to the yeast mixture. Pour in olive oil and mix until a sticky dough forms.
    Knead by hand or with a mixer for about 8–10 minutes until smooth and elastic.
  4. First Rise
    Lightly oil the bowl, cover it with a towel or plastic wrap, and let the dough rise for about 1 hour, or until doubled in size.
  5. Shape the Focaccia
    Drizzle olive oil into your baking pan. Transfer the dough and gently stretch it to fit the pan, don’t press too hard.
    Cover again and let it rest for another 30 minutes.
  6. Add Toppings
    Press halved cherry tomatoes and olives into the dough. Drizzle with more olive oil, sprinkle with oregano, and finish with coarse sea salt.
  7. Bake
    Bake in a preheated oven at 425°F (220°C) for 25–30 minutes, until golden brown with crisp edges.
  8. Cool & Serve
    Let it rest for 10 minutes before slicing. Enjoy warm or at room temperature.

Notes

Use the right olive oil:  Choose a rich, peppery extra virgin olive oil — ideally from Puglia — for authentic flavor and that golden, crisp edge.
Don’t skip the potato:  The mashed potato is what makes Barese focaccia unique. It keeps the dough soft, moist, and airy for hours after baking.
Handle the dough gently:  When stretching the dough into the pan, press softly with your fingertips. Overworking it can push out the air bubbles that make it fluffy.
Give it time to rise:  Warm, slow fermentation develops both texture and flavor. If you can, let the dough rest a little longer for a lighter crumb.
Use ripe cherry tomatoes:  Slightly overripe tomatoes are perfect — they caramelize beautifully and add sweetness to the focaccia.
Add plenty of oil to the pan:  Don’t be afraid of olive oil! It prevents sticking and gives the focaccia its crispy, fried-like bottom crust.
Check doneness by the bottom:  A perfect focaccia should have a deep golden base — lift it slightly with a spatula to peek before taking it out.