Focaccia Barese

Focaccia Barese is the Puglian focaccia with a soft crumb, a generous olive-oil crust, tomatoes pressed into the dough and often olives on top. The potato in the dough helps it stay tender, while the tray and oil give the base its character.

The dough should feel soft and slightly sticky, not dry. If it is too firm, the focaccia will bake like bread rather than the open, moist style associated with Bari.

Why Potato Makes the Dough Softer

Mashed potato holds moisture and gives the focaccia a tender bite. It should be smooth and cool before mixing into the flour. Hot potato can affect the yeast; lumpy potato can leave heavy patches in the dough.

Use enough olive oil in the tray. This is not just for flavour: it helps fry the base slightly as the focaccia bakes, giving contrast between crisp bottom and soft centre.

Ingredients for Focaccia Barese

400 g semolina or bread flour.
200 g boiled potato, mashed and cooled.
7 g dry yeast.
300 ml warm water, added gradually.
Cherry tomatoes, halved and pressed into the dough.
Olives, preferably with good flavour.
Extra virgin olive oil, oregano and salt.

Getting the Right Dough Texture

Mix the dough until it becomes elastic but still soft. It should stretch rather than tear immediately. Let it rise until doubled, then move it into a well-oiled tray and press it out gently with oily fingers.

Do not flatten all the air out. The second rise in the tray is what gives the focaccia its lightness.

Adding Tomatoes and Baking

Press the tomatoes cut-side down so their juices season the dough as it bakes. Add olives, oregano, salt and more olive oil. Bake until the edges are golden and the base feels crisp when lifted with a spatula.

Serving Focaccia Pugliese

Let it cool slightly before cutting so the crumb settles. It is best warm or at room temperature, not straight from the oven while the dough is still steaming.