← All Recipes

Focaccia Barese

Focaccia Barese

When I think of focaccia, I picture the rosemary focaccia I've had countless times over the years. Then I discovered Focaccia Barese—a traditional bread from Bari, Italy made with mashed potato in the dough and topped with cherry tomatoes, olives, oregano, and plenty of extra virgin olive oil. The first bite immediately explained why this bread has such a loyal following. The crust is crisp from the olive oil, the crumb is incredibly soft, and the roasted tomatoes and olives make every bite a little different.

Prep Time 30 minutes (plus rising)
Cook Time 30–35 minutes
Total Time About 3½ hours
Servings 1 round focaccia (6–8 pieces)

Watch the Video

Ingredients

Instructions

  1. Boil the potato until tender. Mash it smooth and reserve the cooking water.
  2. Mix the flour, yeast, and salt. Add the mashed potato, 3 tablespoons olive oil, and enough warm potato water to form a soft, sticky dough.
  3. Knead until smooth and elastic. Cover and let rise until doubled, about 1½–2 hours.
  4. Oil a round pan generously. Press the dough into the pan, cover, and let it rise until puffy, 45–60 minutes.
  5. Heat the oven to 425°F (220°C).
  6. Dimple the dough with oiled fingers. Press in the tomatoes and olives. Sprinkle with oregano and flaky salt, then drizzle generously with olive oil.
  7. Bake until the top is deeply golden and the bottom is crisp, 30–35 minutes.
  8. Cool slightly in the pan before slicing.

Chef’s Notes

The mashed potato is what makes this different from the rosemary focaccia I already knew. It keeps the crumb soft while the oil in the pan crisps the crust. These dough amounts are a typical home version of Barese-style focaccia—correct them to match the dough you actually mix.

Equipment Used