Focaccia Barese
This traditional focaccia from Bari, Italy, features a soft, airy crumb and a crispy crust. It's topped with fresh tomatoes and olives, making it a flavorful and satisfying snack or side.
An original recipe by Forkin
- Total time
- 3 hr 50 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 415 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 200 gsemola flour
- 7 gactive dry yeast
- 5 gsugar
- 350 mlwater, lukewarm
- 10 gsalt
- 30 mlextra virgin olive oil
topping
- 200 gcherry tomato, halved
- 80 gblack olive, pitted
- 1 tsporegano, dried
for baking
- 2 tbspextra virgin olive oil
- 1 pinchsalt, flaky
Equipment
baking pan · large bowl · wire rack · kitchen towel
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, semola flour, active dry yeast, and sugar.
About 1 min
Cook’s note: Ensure your yeast is fresh for a good rise.
- 2
Gradually add the lukewarm water to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.
About 2 min
- 3
Add the salt and the extra virgin olive oil for the dough, and continue mixing until fully incorporated.
About 2 min
Cook’s note: Adding salt after the yeast has started to activate helps prevent it from inhibiting yeast activity.
- 4
Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be slightly sticky but manageable.
- 5
Place the dough in a lightly oiled bowl, turn it once to coat, then cover with a clean kitchen towel or plastic wrap.
About 1 min
- 6
Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
About 2 hr
Cook’s note: A turned-off oven with the light on can create a perfect warm environment for rising.
- 7
Preheat your oven to 220°C (425°F).
About 15 min
- 8
Lightly oil a 30x40 cm (12x16 inch) baking pan with some of the extra virgin olive oil for baking.
About 1 min
- 9
Gently transfer the risen dough to the prepared baking pan and press it out evenly with your fingertips, creating dimples across the surface.
About 3 min
Cook’s note: Be careful not to deflate the dough too much.
- 10
Arrange the halved cherry tomatoes and pitted black olives over the dough, pressing them lightly into the surface.
About 3 min
- 11
Drizzle generously with the remaining extra virgin olive oil for baking and sprinkle with dried oregano and flaky salt.
About 1 min
Cook’s note: The generous olive oil creates a wonderfully crisp crust.
- 12
Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
About 25 min
Cook’s note: The bottom should also be golden and crisp.
- 13
Remove from the oven and let cool slightly in the pan before transferring to a wire rack to cool completely.
About 5 min
Per serving
Nutrition
- Calories
- 415.2kcal
- Protein
- 10.2g
- Carbs
- 65.6g
- Fat
- 12.1g
- Fibre
- 3.4g
- Sugar
- 1.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover focaccia in an airtight container at room temperature.
Reheat in a toaster oven or oven at 180°C (350°F) for a few minutes until warmed through and crisp.
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