Bring the taste of southern Italy straight to your kitchen with this Barese Focaccia recipe. Soft, airy, and full of Mediterranean flavors, this traditional Italian flatbread from Bari is perfect for any occasion—whether as a starter, side dish, or a delicious snack.
Ingredients for Barese Focaccia
- 600 g Soft Wheat Flour Type 00 for Pizza - Molino Chiavazza (Italian soft wheat flour)
- 400 g re-milled semolina (for texture and flavor)
- 2 medium potatoes (boiled and mashed)
- 10 g dry yeast or 20 g fresh yeast
- 580 ml water (cold)
- 30 g Organic Extra Virgin Olive Oil - Alva Oliva
- 25 g Sicily White Salt - Collitali
For the Topping
- Fresh cherry tomatoes (Pachino or Datterino)
- Taggiasca olives
- Dried oregano
- Extra virgin olive oil (for drizzling)
How to Make Barese Focaccia – Step by Step
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Prepare the potatoes
Boil the potatoes in salted water, drain, and let them cool before mashing. -
Make the dough
In a stand mixer or large bowl, combine the 00 flour, semolina, yeast, and about 90% of the cold water. Mix until the flour is fully absorbed. Add the mashed potatoes and knead until incorporated. -
Add salt and oil
While kneading, mix in the salt. Gradually pour in the remaining water until the dough becomes smooth and elastic. Add the olive oil, kneading until it is fully absorbed. The dough should be soft and slightly sticky—this is normal. -
First rise
Transfer the dough to a lightly oiled surface, fold a few times, and cover with a bowl or plastic wrap for 15–20 minutes. Repeat folding, then place the dough in an oiled container, cover, and let rise in a warm place (around 28°C) until doubled in size. -
Shape and second rise
Divide the dough into two equal portions (ideal for 28 cm pans). Shape into balls and place in greased pans. Brush lightly with olive oil, cover, and allow to rise until the dough spreads to the edges. -
Prepare for baking
Preheat the oven to 230°C (450°F). With oiled hands, press the dough gently with open fingers to create the classic focaccia dimples. Top with halved cherry tomatoes (cut side up), Taggiasca olives, oregano, and a drizzle of extra virgin olive oil. -
Bake
Bake on the lower rack for 10 minutes, then move to the middle rack and continue baking until golden brown. Remove, let cool slightly, and enjoy warm.
Tips for the Perfect Barese Focaccia
- Use Italian 00 flour for a light and airy texture.
- Potatoes give the focaccia its signature softness.
- Always use high-quality extra virgin olive oil for authentic flavor.
- Best served warm, but it can also be enjoyed the next day.
Why You’ll Love This Recipe
- This focaccia Barese is a staple of Puglian cuisine, known for its rustic crust, fluffy inside, and Mediterranean toppings. Whether paired with cheese, cold cuts, or enjoyed on its own, it’s a recipe that celebrates the simplicity and richness of Italian food traditions.
🛒 Order authentic Italian flours, olive oil, and toppings directly from Euromercato App or online store and bake this recipe at home.
