Kitchen Recipe Collection
Italian Focaccia Barese (Breakfast Focaccia)
A specialty from Puglia, often eaten mid-morning. A soft, dimpled flatbread embedded with cherry tomatoes and olives, baked in lots of olive oil.
- Prep
- 180 min
- Cook
- 25 min
- Total
- 205 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- 00 flour or all-purpose flour
- boiled potato (mashed)
- water
- active dry yeast
- extra virgin olive oil
- cherry tomatoes
- black olives (pitted)
- oregano
- coarse sea salt
Equipment
- Round baking pan (cast iron or heavy steel)
- Mixing bowl
Instructions
- 1
Prepare the Potato
Boil one small potato until very soft. Peel it and mash it completely smooth. Let it cool. (The potato makes the focaccia incredibly soft).
- 2
Activate Yeast
Dissolve yeast in warm water with a pinch of sugar. Let sit for 10 minutes until frothy.
- 3
Mix the Dough
In a large bowl, combine the flour, mashed potato, yeast water, and a pinch of salt. Mix into a very sticky, wet dough.
- 4
Knead
Knead the wet dough in the bowl for 5-7 minutes. It will remain sticky; do not add too much extra flour.
- 5
First Proof
Cover the bowl and let the dough rise in a warm place for about 2 hours, or until tripled in size.
- 6
Prepare the Pan
Pour a very generous amount of extra virgin olive oil into a round baking pan (the bottom should be completely covered).
- 7
Transfer Dough
Gently pour the risen dough into the oiled pan. Turn it over once so it is coated in oil. Let it rest for 20 minutes.
- 8
Dimple the Dough
Using your fingers, gently stretch and press the dough to fill the pan, creating deep dimples all over the surface.
- 9
Top the Focaccia
Tear cherry tomatoes in half and press them firmly into the dimples. Distribute black olives evenly.
- 10
Final Seasoning
Drizzle with more olive oil, sprinkle generously with dried oregano, and finish with coarse sea salt.
- 11
Bake
Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until the edges are crispy and golden brown.
- 12
Serve
Remove from the pan immediately so the bottom doesn't get soggy. Serve warm or at room temperature.
Cooking Tips
- Do not skimp on the olive oil. The dough essentially fries in the pan while baking, giving it a signature crispy bottom.
- Tearing the tomatoes (instead of slicing) releases their juices directly into the dimples, flavoring the bread.
Variations
- Plain Focaccia: Omit tomatoes and olives, relying solely on olive oil, rosemary, and coarse salt.
Chef's Notes & Storage
- In Bari (Puglia), Focaccia Barese is the standard mid-morning snack, often wrapped in paper to eat on the go.
Nutrition Estimate
320 calories · 6g protein · 45g carbs · 14g fat · 3g fiber per serving
