📝 About This Recipe
Hailing from the sun-drenched coastal city of Bari, this is the queen of Italian street food. Unlike its Genovese cousin, Focaccia Barese features a unique dough enriched with boiled potato for a signature 'soft-yet-crunchy' texture and a rim that crackles with olive oil. Topped with hand-crushed tomatoes and salty olives, it captures the rustic essence of Southern Italy in every bite.
🥗 Ingredients
The Dough
- 300 grams Semola di Grano Duro Rimacinata (Re-milled Durum Wheat Flour) (Essential for the authentic golden color and texture)
- 200 grams Type 0 or All-Purpose Flour (Provides the necessary gluten structure)
- 150 grams Yellow Potato (Boiled, peeled, and finely mashed)
- 350 ml Warm Water (Approximately 30°C/86°F)
- 12 grams Fresh Yeast (Or 4g of Active Dry Yeast)
- 12 grams Fine Sea Salt
- 20 ml Extra Virgin Olive Oil (For the dough)
The Topping
- 300 grams Cherry Tomatoes (Ciliegino or Vesuviano) (Very ripe, halved by hand)
- 15 pieces Bari-style Olives (Bella di Cerignola) (Pitted or whole, as per tradition)
- 1 tablespoon Dried Oregano (Preferably Mediterranean wild oregano)
- 50 ml 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 salted water until very soft. Peel it while hot, mash it thoroughly with a potato ricer, and let it cool to room temperature.
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2
In a large mixing bowl or the bowl of a stand mixer, dissolve the yeast in the warm water until slightly foamy.
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3
Add both types of flour and the mashed potato to the water. Mix by hand or with a dough hook on low speed until a shaggy mass forms.
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4
Add the 12g of fine sea salt and 20ml of olive oil. Knead for about 10 minutes until the dough is smooth, elastic, and slightly sticky. The potato makes it very supple.
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5
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.
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6
Generously coat a round 32-34cm (13 inch) blue steel or cast iron baking pan with 30ml of extra virgin olive oil. This oil is what 'frys' the bottom to create the crust.
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7
Gently transfer the risen dough into the center of the pan. Flip it once to coat both sides in oil, then use your fingertips to spread it toward the edges. If it resists, let it rest for 10 minutes and try again.
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8
Prepare the tomatoes by breaking them apart with your hands directly over the dough, letting the juices and seeds soak into the surface. Press the tomato halves skin-side up into the dough.
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9
Nestle the olives into the dough between the tomatoes. Sprinkle the entire surface with dried oregano and flaky sea salt.
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10
Drizzle the remaining olive oil over the top. Let the focaccia rise in the pan for another 30-45 minutes while you preheat your oven to 250°C (480°F).
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11
Place the pan on the lowest rack of the oven for the first 15 minutes to ensure the bottom gets exceptionally crispy.
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12
Move the pan to the middle rack and bake for another 10-15 minutes until the edges are dark golden brown 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. Use a spatula to lift it out onto a wire rack to prevent the bottom from becoming soggy.
💡 Chef's Tips
Always use a metal pan (ideally iron or aluminum) rather than glass to achieve the correct bottom crunch. Don't be afraid of the oil; the 'Bari style' requires the dough to practically fry in the pan. Make sure the mashed potato is completely smooth; any lumps will affect the crumb uniformity. Hand-crushing the tomatoes is vital—the released juices mix with the oil to create a delicious emulsion on the surface. If you can't find Semola Rimacinata, you can use 100% Bread Flour, but the texture will be less authentic.
🍽️ Serving Suggestions
Serve warm as a standalone snack, wrapped in brown paper for the true street-food experience. Pair with a cold glass of Peroni beer or a crisp Puglia Rosato wine. Serve alongside a platter of Mortadella and fresh Burrata cheese for a decadent lunch. It makes an incredible sandwich base; slice a piece horizontally and fill with Prosciutto di Parma. Enjoy leftover slices for breakfast—they are surprisingly delicious at room temperature.