Bari-style focaccia

Bari-style focaccia

Focaccia barese

Sharing Puglia
Alicia Taylor

Focaccia barese uses simple ingredients to create a wonderful accompaniment to any meal. The dimples, made by fingerprints in the dough, trap flavour. Anointed with olive oil, this bread is sumptuous and tasty and is often eaten as a snack with an aperitivo before dinner. This is best eaten on the same day it is baked and even better straight out of the oven!


Quantity Ingredient
1 all-purpose potato
150g 00 flour
155g fine semolina
1/2 teaspoon salt
12g yeast
125ml warm water
pinch sugar
pinch dried oregano
10-12 cherry tomatoes, halved
2-3 tablespoons black olives, pitted and sliced, (optional)
1 garlic clove, thinly sliced, (optional)
1/2 onion, thinly sliced, (optional)
2 tablespoons extra-virgin olive oil


  1. Peel the potato and boil it until soft. Once cooked, mash it and leave to cool.
  2. Thoroughly combine the cool mashed potato, both the flours and the salt in a bowl.
  3. Dissolve the yeast in a pitcher with approximately 100 ml of the warm water. Add the sugar and leave for 5 minutes for the yeast to start activating.
  4. Add the water and yeast mixture to the flour and potato mixture slowly, and stir with a wooden spoon. The dough will be sticky and might look a little rough. Knead the dough on a work surface briefly and add more water if needed. Put the dough in an oiled bowl and cover with a tea towel. Set aside in a warm, non-draughty place to rise for approximately 2 hours or until doubled in size.
  5. Preheat the oven to 180–200°C and grease a 38 x 26 x 2 cm baking tray with sides.
  6. Roll out the dough to about 1.5 cm thick, and then transfer it to the baking tray, flattening it with moist hands right up to the edges of the pan. Season with salt and freshly ground black pepper to taste and sprinkle over the oregano.
  7. Squash the cherry tomatoes, pushing them into the flat dough at varying intervals. Using your fingertips, make indentations all over the focaccia. If you would like to use olives, garlic or onion, scatter them over the focaccia now. Cover and leave to rise for approximately 1 hour.
  8. Drizzle the extra-virgin olive oil all over the focaccia and bake for 25–30 minutes, until golden.
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