A soft, airy Italian flatbread enriched with mashed potato for tenderness and topped with juicy cherry tomatoes, olives, and fragrant oregano. This classic from Bari is simple, rustic, and incredibly satisfying.

Why You’ll Love This Recipe

Focaccia Barese is loved for its pillowy texture, golden crust, and vibrant Mediterranean toppings. The added potato creates a uniquely soft crumb, while olive oil ensures richness and flavor. It’s easy to prepare, requires simple ingredients, and works perfectly as a snack, appetizer, or accompaniment to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flour – 500 g
• Cooked potato – 1 small, mashed (about 100 g)
• Water – 250 ml, lukewarm
• Instant dry yeast – 7 g
• Salt – 1 teaspoon
• Olive oil – 4 tablespoons, plus extra for drizzling
• Cherry tomatoes – 15, halved
• Black olives – one handful, pitted
• Dried oregano – to taste

Directions

1. In a large bowl, combine the flour, mashed potato, yeast, and salt.
2. Add the lukewarm water and olive oil, then mix until a dough forms. Knead for about 10 minutes until smooth and elastic.
3. Cover the dough and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
4. Grease a baking pan generously with olive oil, then spread the dough evenly using your hands.
5. Press the cherry tomato halves and olives into the surface of the dough.
6. Drizzle additional olive oil on top and sprinkle with dried oregano.
7. Bake in a preheated oven at 220°C (430°F) for 20 to 25 minutes, or until golden and crisp around the edges.
8. Allow to cool slightly before slicing and serving.

Servings and timing

This recipe makes one focaccia that serves 6 to 8 people.
Preparation time: 15 minutes
Rising time: 1 to 2 hours
Baking time: 20 to 25 minutes
Total time: 1 hour 40 minutes to 2 hours 40 minutes

Variations

• Add thinly sliced red onions on top for a sweeter, aromatic finish.
• Replace black olives with green olives for a brighter, tangier flavor.
• Use fresh oregano or rosemary for a rustic herb aroma.
• Sprinkle coarse sea salt on top for an extra crunch.
• Add a touch of semolina flour to the dough for a firmer crumb.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 4 days.
To reheat, warm in a 180°C (350°F) oven for 5 to 8 minutes until soft and steamy.
Avoid microwaving, as it can make the bread chewy.

FAQs

How do I know if the dough has risen enough?

It should double in size and feel airy when gently pressed.

Can I use fresh yeast instead of dry yeast?

Yes. Use 20 g of fresh yeast in place of 7 g of dry yeast.

Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise.

Why is potato used in Focaccia Barese?

It adds moisture and makes the bread extra soft and fluffy.

Can I use whole-wheat flour?

You can replace up to 30 percent of the flour with whole-wheat, but the texture will be denser.

What type of olives work best?

Pitted black or green olives both work well; choose based on your taste preference.

Do I need to peel the potato?

Yes, peel and mash it finely so it blends smoothly into the dough.

Can I add cheese on top?

Yes, a small amount of grated pecorino or mozzarella can be sprinkled before baking.

How do I keep the focaccia from drying out?

Store it well-wrapped and avoid overbaking.

Can I freeze focaccia?

Yes. Freeze portions wrapped tightly for up to 2 months. Reheat in the oven before serving.

Conclusion

Focaccia Barese is a timeless Italian classic that brings together simple ingredients and authentic flavors. With its soft crumb, golden crust, and vibrant toppings, it’s a versatile bread perfect for sharing. Whether enjoyed warm from the oven or reheated later, it always delivers comforting Mediterranean goodness.

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