📝 About This Recipe
Hailing from the sun-drenched coastal city of Bari, this iconic focaccia is distinguished by its unique inclusion of mashed potato in the dough, creating a crumb that is impossibly soft yet structurally resilient. The exterior is a masterclass in texture, boasting a fried-like crunch from a generous pool of olive oil and a topping of bursting cherry tomatoes and salty olives. It is a rustic, aromatic masterpiece that captures the true essence of Southern Italian street food.
🥗 Ingredients
The Dough Base
- 250 grams Semola di Grano Duro Rimacinata (Re-milled durum wheat flour) (Essential for the characteristic yellow hue and texture)
- 250 grams 00 Flour or All-Purpose Flour
- 150 grams Boiled Potato (Peeled, boiled until soft, and finely mashed while warm)
- 350 ml Warm Water (Approximately 100°F/38°C)
- 7 grams Active Dry Yeast (One standard packet)
- 12 grams Fine Sea Salt
- 1 teaspoon Granulated Sugar (To help feed the yeast and aid browning)
The Toppings & Emulsion
- 300 grams Cherry Tomatoes (Ripe and sweet; hand-crushed)
- 15 pieces Bari-style Olives (or Castelvetrano) (Pitted or unpitted according to preference)
- 100 ml Extra Virgin Olive Oil (High quality, divided use)
- 1 tablespoon Dried Oregano (Ideally wild Mediterranean oregano)
- 1 teaspoon Flaky Sea Salt (For finishing)
👨🍳 Instructions
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1
Boil the potato until fork-tender, peel it, and pass it through a potato ricer or mash it thoroughly until completely smooth. Let it cool slightly but use it while still warm.
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2
In a small bowl, whisk the warm water, sugar, and yeast together. Let it sit for 5-10 minutes until it becomes frothy and activated.
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3
In a large mixing bowl or the bowl of a stand mixer, combine the semola flour, '00' flour, and the mashed potato. Mix briefly to distribute the potato into the flour.
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4
Add the yeast mixture to the flour. Using a dough hook or your hands, mix until a shaggy dough forms, then add the fine sea salt.
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5
Knead the dough for about 8-10 minutes. It will be quite sticky and hydrated; avoid adding extra flour. The dough should become smooth, elastic, and slightly shiny.
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6
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 2 hours or until doubled in size.
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7
Generously coat a round 12-14 inch metal baking pan (traditionally tin or cast iron) with about 3 tablespoons of extra virgin olive oil. This oil essentially 'fries' the bottom of the crust.
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8
Gently transfer the risen dough to the pan. Do not force it to the edges yet. Flip it once so both sides are coated in oil, then let it rest for 30 minutes in the pan.
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9
After the rest, use your fingertips to gently press the dough toward the edges of the pan. Create deep dimples across the entire surface.
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10
Prepare the tomatoes by tearing them in half with your hands directly over the dough, letting the juices and seeds fall onto the surface. Press the tomato halves skin-side up into the dough.
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11
Nestle the olives into the gaps, drizzle with the remaining olive oil, and sprinkle generously with dried oregano and flaky sea salt.
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12
Let the assembled focaccia proof for a final 30-45 minutes while you preheat your oven to 450°F (230°C).
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13
Bake on the lowest rack of the oven for 20-25 minutes. Then move to the center rack for the final 5 minutes to ensure the top is golden and the tomatoes are slightly charred.
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14
Remove from the oven and let it rest in the pan for 5 minutes before transferring to a wire rack. This keeps the bottom crispy rather than soggy.
💡 Chef's Tips
The mashed potato is the secret to the 'soft-crunch' contrast; never skip it or use instant flakes. Use a metal pan rather than glass or ceramic to achieve that signature dark, fried bottom crust. Don't be afraid of the oil; Focaccia Barese should almost be submerged in olive oil to achieve the correct texture. Hand-crushing the tomatoes is vital as the released juices mingle with the oil to create a delicious emulsion on top of the bread.
🍽️ Serving Suggestions
Serve warm as a standalone snack, just as they do in the bakeries of Bari Vecchia. Pair with a crisp, chilled glass of Puglia's own Rosato or a light Primitivo wine. Serve alongside a platter of Mortadella and creamy Burrata cheese for a complete meal. Excellent when dipped into a small bowl of extra virgin olive oil and balsamic vinegar.