Focaccia Barese (Bari-Style Focaccia)
Focaccia Barese is one of the classic recipes from Puglia, made with soft bread dough, cherry tomatoes, olives and extra-virgin olive oil.
It is one of southern Italy’s most popular street foods and a classic example of simple Mediterranean baking, widely appreciated in the UK for its light texture and rich flavour.
Ingredients (Serves 8)
500 g strong bread flour (or 00 + strong mix)
350 ml lukewarm water
7 g instant dry yeast (or 20 g fresh yeast)
10 g fine salt
1 tsp sugar (optional, helps yeast)
30 ml extra-virgin olive oil (in the dough)
300 g cherry tomatoes, halved
60 g pitted black olives (or Bari-style olives)
2 tbsp extra-virgin olive oil (for topping)
1 tsp oregano (optional)
Flaky salt, to finish (optional)
Method
Mix flour + yeast (+ sugar). Add water and mix 1–2 minutes. Add salt and 30 ml olive oil and knead until smooth (8–10 min).
Cover and let rise 1–2 hours until doubled.
Oil a tray (approx. 30×40 cm). Stretch dough into tray (don’t force—rest 10 min if it springs back).
Let proof 30–45 min. Preheat oven to 220°C / 430°F.
Press fingertips to make dimples. Top with tomatoes (press lightly), olives, oregano, 2 tbsp olive oil + a little salt.
Bake 20–25 min until golden and crisp at edges. Cool 10 min, slice.
Tips and Variations
Use very ripe cherry tomatoes: their juice keeps the focaccia soft and flavourful.
Don’t skip the second rise in the tray — it’s key for the airy texture.
Press the tomatoes gently into the dough so they release juices while baking.
Finish with a drizzle of raw extra-virgin olive oil after baking for extra aroma.
History of Focaccia Barese
Focaccia Barese comes from Bari, in northern Puglia, and is one of the region’s most recognisable breads.
Unlike other Italian focaccias, the Bari version traditionally includes tomatoes baked directly into the dough, reflecting the region’s abundance of wheat, olive oil and sun-ripened vegetables.
It has long been eaten as street food, often sold by weight and enjoyed warm throughout the day.
