Traditional Focaccia Barese, with potatoes in the dough is a type of focaccia from Puglia, in Southern Italy. It is not too tall, soft in the middle, with a nice crunch on the edges. It is typically dressed with cherry tomatoes and black or green olives on top.
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Traditional focaccia barese
"Barese" means "from Bari", that is the town in Southeast Italy where the focaccia was first born. Nonetheless it is very popular all over Italy. To be considered focaccia barese it has to follow some requirements, among which having semolina in the dough and being not too tall. Bake it in a 12-inch pizza pan and it will come perfectly soft in the middle, with crispy edges, and tasty from the tomatoes and olives on top.
Italy has so many different types of focaccia. We also like one typical of the North of Italy: focaccia genovese.
The dough
All in all, the dough is simple and comes together easily either in a stand mixer or in a bowl. In order of appearance, here are the ingredients you will need to make a traditional focaccia barese:
- water
- dry yeast (or fresh yeast)
- all-purpose flour
- semolina flour (semola rimacinata, in Italian)
- yellow flesh potato, peeled, boiled, mashed, and cooled
- salt
- a good quality evo oil
For the topping:
- ripe cherry tomatoes
- pitted black or green olives (Baresane if you can find them, I used Taggiasche olives)
- oregano
- a good quality evo oil
- salt & pepper
The topping
- While the dough is rising, covered in an oiled bowl, prepare the topping. Wash, and cut the ripe tomatoes in half. Place them in a bowl, add the olives, dress with evo oil, salt, pepper, and a pinch of oregano. Let sit to release the juices and soften.
- Before placing the tomatoes, cut side down, and the olives on the surface of the pizza, squish the tomato halves a bit, then arrange them all over the pizza pressing to let them sink in the dough. Then, add the juices from the tomatoes, and drizzle more oil all over. Sprinkle with oregano. Let sit for 30 more minutes.
Time to bake!
- Preheat the oven to 220°C /425°F. Place the racks one on the lower shelf and one on the middle.
- Place the focaccia first on the lower rack and cook it for 8-10 minutes. This will create a lovely crust at the bottom and on the edges.
- After that, move the focaccia to the middle rack and cook for an additional 8-10 minutes or until golden all over. If the top needs more color, turn on the grill for a minute or less, checking that it doesn't burn.
Serving suggestions
Traditional focaccia barese is great as a snack, or part of an appetizer or bread platter. Also, cut into wedges can be packed for a picnic. It is good either warm or cold. In Italy, it is considered a street food, mostly sold at panificio (bakery) or homebaked with love.
How to store it
This focaccia keeps well for a couple of days, staying soft because of the addition of the potatoes. Wrap it in plastic, and store in the bread basket. Or place in a ziplock bag and freeze it to enjoy later. To reheat it, place in a warm oven and it will get as good as fresly baked.
Traditional Focaccia Barese, with potatoes in the dough
This type of focaccia from Puglia, with potatoes in the dough, is not too tall, soft and spongy in the middle, with a nice crunch on the border. It is usually dressed with cherry tomatoes and black or green olives on top.
- Total Time: 4 hours 20 minutes
- Yield: 1 focaccia 1x
Ingredients
- 180 g (1 and ¼ cups) all-purpose flour ⠀
- 120 g (¾ cup) semolina flour (semola rimacinata) ⠀
- 2 g (½ tsp) active dry yeast or 5 g fresh yeast
- 20 ml (2 tablespoons) evo oil
- 6 g (1 tsp) salt
- 160 ml (⅔ cup) lukewarm water ⠀
- 80 g mashed potatoes, about 1 medium yellow potato, boiled, mashed and cooled⠀
Topping:
- about 2 cups ripe cherry tomatoes, halved
- as many black or green olives as you like, pitted
- 2-3 tablespoons of evo oil
- salt and pepper to taste
- a sprinkle of oregano
Instructions
For the dough:
- In a large bowl or in the bowl of a stand mixer, add the water and the yeast. Let dissolve.
- Then, add half of the flour mix, and blend.
- Add the mashed potatoes, the salt, and mix again.⠀
- Add the rest of the flour and while continuing to mix, drizzle the oil in. Mix until you get a smooth dough, not too sticky. Form into a bowl, cover with a towel and let sit for 20 minutes.⠀
- After this time, make a couple of folds in the dough. Then, oil a large bowl, place the dough in, oil the top, cover with a towel or plastic wrap, and leave to rise for 3 hours.⠀
Assemble:
- While the dough is rising, prepare the topping. Wash, and cut the tomatoes in half. Place them in a bowl, add the olives, dress with evo oil, salt, pepper, and a pinch of oregano. Let sit to release the juices and soften.
- Oil generously a 12-inch pizza pan, place the dough in the middle, and with your oiled hands streatch it to fit the pan. Make dimples in the dough with your fingertips.
- Before placing the tomatoes and olives on the surface of the pizza, squish the tomato halves a bit, then arrange them cut side down all over the pizza, pressing to let them sink in the dough. Then, drizzle with the juices from the tomatoes, and a little more oil all over. Sprinkle with oregano. Let sit for 30 more minutes.
- Preheat the oven to 220°C /425°F. Place the racks one on the lower shelf and one on the middle.
- Place the focaccia first on the lower rack and bake it for 8-10 minutes. This will create a lovely crust at the bottom and on the edges.
- After that, move the focaccia to the middle rack and bake for additional 8-10 minutes or until golden all over. If the top needs more color, turn on the grill for a minute or less, checking that it doesn't burn.
- Remove from the oven and let cool a little, then slice and enjoy. It's good warm or cold.
Notes
Traditional focaccia barese has cherry tomatoes and olives on top. You can choose either black or green olives, or a mix of the two.
It stays soft for a couple of days wrapped in plastic. It also freezes well. You can reheat it in the oven and it will be as good as freshly baked.
- Prep Time: 4 hours
- Cook Time: 20
- Category: Pizza & Focaccia
- Method: Baking
- Cuisine: Italian
Keywords: focaccia, italian, homemade, potatoes, dough, traditional, focaccia barese
I love baking and kneading dough because it takes me to a happy place in my soul.
Allyssa says
This taste so delicious and really flavorful! So easy to make as well, thanks a lot for sharing this amazing focaccia barese recipe! Will surely have this again! Highly recommended!
★★★★★
Thanks! It really is one of the most flavorful focaccia there is! Happy you enjoyed it!
Michele says
This was wonderful. I loved the tomatoes in the bread. So good!
★★★★★
Thank you! Both tomatoes and olives make the topping extra tasty!
Petro says
Simple and easy but incredibly delicious! Just my kind of recipe!
★★★★★
Thank you! It's a great recipe, one I've been making over and over 😉 .
NATALIA says
I have never made focaccia because I thought it was really difficult, but I couldn't be more wrong. Your instructions are very clear and easy to follow!
★★★★★
Thanks! Glad you found easy making my focaccia! Happy about it!
Marie says
I got to enjoy focaccia barese in Puglia early last year: after I had my first taste, I would look for it in all the bakeries we visited! I loved the texture of the dough and the fact that it was slightly thinner than the focaccia I was used to. Plus, it's pretty as a picture! I'd promised I would look for a recipe and make it at home, but I never got around to it. I'm so excited to try your recipe!
★★★★★
This focaccia ia highly addictive. We finish it and think of when we're going to make it again 😉 . I don't like tall focaccia with too much crumb, so this is perfect for me. Hope you try it!
Jacqueline Debono says
I've eaten this foccacia in Puglia but never realized that they make it with potato! Yours looks beautiful and sounds quite eay to make. So, I want to try it! Taggiasca olives are my favourite!
★★★★★
It's one of the best focaccia we've ever had. From the crust, to the softness of the crumb, and the topping, it's an unforgettable experience. Plus, it's easy. Try it!
Liz says
I feel I've been missing out - I've never had this before!L
★★★★★
Once you try it, there's no turning back! It's amazing, wish you could taste it.
Annie says
This turned out amazing! I was so intimidated to try it at first but your instructions were so clear and helpful. My family loved it, so I will definitely be making this again!
★★★★★
Enriqueta E Lemoine says
OMG! I need to make this focaccia Barese NOW! I love everything Italian, and even if I make my focaccia, I never had this version before. Pinned!
★★★★★
Erin says
I love that this can be frozen! So many breads don't reheat well. And focaccia with potatoes?! That sounds just amazing!
Alex says
Wow! I sure wish I had some of this right now. It sounds pretty easy to make and looks incredible as well.