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Focaccia Barese

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A soft and airy Italian flatbread from Bari, made tender with mashed potato and topped with cherry tomatoes, olives, and oregano for a rustic Mediterranean flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes to 2 hours 40 minutes
  • Yield: 1 focaccia (serves 6 to 8)
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 500 g flour
  • 1 small cooked potato, mashed (about 100 g)
  • 250 ml lukewarm water
  • 7 g instant dry yeast
  • 1 teaspoon salt
  • 4 tablespoons olive oil, plus extra for drizzling
  • 15 cherry tomatoes, halved
  • 1 handful black olives, pitted
  • Dried oregano, to taste

Instructions

  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.

Notes

  • Use a starchy potato like Russet for best softness.
  • Make sure the mashed potato is smooth and lump-free.
  • Don’t overwork the dough after rising—handle it gently to maintain airiness.
  • Use good-quality olive oil for the best flavor.
  • Let it cool slightly before slicing for the best texture.

Nutrition

Find it online: https://savorymomskitchen.com/focaccia-barese/