📝 About This Recipe
Hailing from the sun-drenched coastal city of Bari, this iconic Italian flatbread is defined by its unique inclusion of boiled potato in the dough, creating an impossibly soft, airy interior. Encased in a salty, olive oil-fried golden crust, it is traditionally crowned with burst cherry tomatoes and savory olives. It is more than just bread; it is a rustic masterpiece of Mediterranean textures and aromas that transports you straight to the heart of the Adriatic.
🥗 Ingredients
The Dough
- 300 grams Semolina Flour (Semola rimacinata) (high quality, finely ground)
- 200 grams All-Purpose Flour (Type 0)
- 150 grams Russet Potato (boiled, peeled, and finely mashed)
- 350 ml Warm Water (between 95°F and 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 12 grams Fine Sea Salt
- 2 tablespoons Extra Virgin Olive Oil (for the dough)
The Toppings
- 250 grams Cherry Tomatoes (very ripe, halved by hand)
- 15 pieces Bari Olives (or Castelvetrano) (pitted or unpitted for authenticity)
- 1 tablespoon Dried Oregano (preferably Sicilian on the branch)
- 4-5 tablespoons Extra Virgin Olive Oil (high quality for the pan and drizzling)
- 1 teaspoon Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Boil the potato in its skin until fork-tender. Peel it while still warm, pass it through a ricer or mash it thoroughly until smooth, and let it cool slightly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the semolina flour, all-purpose flour, and the mashed potato until the potato is well distributed.
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3
Dissolve the yeast in the warm water and let it sit for 5 minutes until slightly foamy. Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture.
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4
Using a dough hook or your hands, mix until a shaggy dough forms. Add the fine sea salt and continue to knead for 8-10 minutes. The dough should be very sticky and elastic, not stiff.
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5
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm, draft-free spot for about 1.5 to 2 hours, or until it has doubled in size.
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6
Generously coat a round 12-14 inch metal baking pan (traditionally iron) with 3 tablespoons of extra virgin olive oil. This oil is what 'fries' the bottom to a crunch.
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7
Gently transfer the risen dough into the center of the pan. Do not force it to the edges yet. Flip the dough once so both sides are coated in oil.
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8
Using your fingertips, gently press the dough toward the edges of the pan. If it resists, let it rest for 10 minutes and try again until it covers the base.
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9
Take the cherry tomatoes and crush them directly over the dough with your hands, letting the juice and seeds fall onto the surface. Press the tomato halves deep into the dough.
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10
Nestle the olives into the dough between the tomatoes. Sprinkle the entire surface with dried oregano and flaky sea salt.
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11
Drizzle the remaining olive oil over the top. Cover the pan and let it proof for a final 30-45 minutes while you preheat your oven to 450°F (230°C).
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12
Place the pan on the bottom rack of the oven for the first 15 minutes to ensure a crispy base, then move to the middle rack for another 10-15 minutes until the top is golden and the tomatoes are slightly charred.
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13
Remove from the oven and let it rest in the pan for 5 minutes. The edges should be dark golden and crunchy. Slide it onto a wire rack to prevent the bottom from getting soggy.
💡 Chef's Tips
Don't skimp on the olive oil; the bottom of the focaccia should essentially fry in the pan to achieve the signature crunch. Always use a starchy potato like a Russet; the starch molecules hold onto moisture, keeping the bread soft for days. Crush the tomatoes by hand rather than cutting them with a knife; the released juices mingle with the oil to create a delicious 'sauce' on top. If your dough is too snappy, let it rest; gluten needs time to relax before it will stretch to the corners of your pan.
🍽️ Serving Suggestions
Serve warm as a street-food style snack, wrapped in brown paper. Pair with a cold glass of Peroni or a crisp Puglia Primitivo rosé. Accompany with a side of Mortadella or creamy Burrata cheese for a full meal. Enjoy as the locals do: as a mid-morning snack (merenda) while still slightly warm from the oven.