How to Make Focaccia Barese

So… you like bread? Of course you do. You’re not a monster.

But we’re not talking boring sandwich bread here. We’re talking about Focaccia Barese — the crispy-edged, fluffy-centered, olive-oil-dripping cousin of your basic bakery focaccia. Oh, and it’s topped with burst cherry tomatoes, olives, and oregano because apparently this bread decided to come dressed for the red carpet.

Originally from Bari (in Italy’s heel — shoutout to Puglia 🇮🇹), this focaccia is a full-on snack, appetizer, side dish, or life partner, depending on your mood.

Let’s make some, yeah?

What Makes Focaccia Barese So Extra?

• Potato in the dough. Yep — it’s not a typo. That’s the secret to that insane fluff factor.
• Crispy bottom + soft inside. Olive oil magic, baby.
• Tomato and olive topping. Built-in pizza vibes without needing to commit to actual pizza.
• Stays good for days. Not that it’ll last that long.

If regular focaccia is a chill loaf in sweatpants, Barese is wearing sunglasses, a leather jacket, and probably has a Vespa.

Ingredients (It Looks Like a Lot, But You Got This)

For one 9×13″ tray (or a deep-dish pizza pan):

Dough:

• 3 ½ cups (450g) all-purpose flour
• 1 medium potato, peeled, boiled, and mashed
• 1 packet (2¼ tsp) active dry yeast
• 1 ¼ cups (300 ml) warm water
• 1 tsp sugar
• 1 ½ tsp salt
• 3 tbsp olive oil (plus more for bathing your pan)

Topping:

• 1 cup cherry tomatoes, halved
• ½ cup black or green olives (pitted, unless you enjoy dental drama)
• Dried oregano (a generous sprinkle)
• Coarse salt
• More olive oil. Like… a lot.

Optional: Red pepper flakes. Because why not spice up your life?

Instructions (AKA Let the Dough Magic Begin)

Step 1: Wake up your yeast

In a small bowl, mix warm water + sugar + yeast. Let it sit for 10 minutes until it’s frothy like a cappuccino. If nothing happens… your yeast is dead. RIP. Try again.

Step 2: Make that dough

In a large bowl, mix flour, salt, mashed potato, and olive oil. Add the yeast mixture and stir until combined. The dough will be sticky and slightly annoying. That’s good. That means it’ll be fluffy later.

Step 3: Knead it (but not too hard)

You can do this by hand or in a mixer with a dough hook. Knead for about 7–8 minutes until it’s smooth, elastic, and a little tacky. Add a dusting of flour if needed, but don’t dry it out.

Step 4: First rise (aka the waiting game)

Form the dough into a ball, oil it lightly, cover the bowl, and let it rise in a warm spot for 1.5 to 2 hours. It should double in size. If not… move it somewhere warmer. Maybe near your Netflix setup.

Step 5: Oil the heck out of your pan

Seriously, coat your baking dish or pan in olive oil. Like… puddle status. This is how you get that glorious crispy bottom. Trust.

Step 6: Stretch and rest

Gently plop the dough into the pan and stretch it to the edges with oiled hands. Don’t manhandle it — treat it like a tender bread baby. Cover and let it rest again for 30–45 minutes.

Step 7: Toppings time 🍅🫒

Preheat oven to 450°F (230°C). Press halved tomatoes and olives into the dough — give them a little push so they stick. Sprinkle with oregano, coarse salt, and drizzle olive oil over the top like you’re trying to make it rain in Tuscany.

Step 8: Bake until golden glory

Bake for 20–25 minutes until puffed, golden, and the edges look like crispy fried heaven. Let it cool a bit before cutting, unless you’re into molten tomato mouth burns.

Common Mistakes to Dodge (Because Bread Is a Diva)

• Skipping the potato: This isn’t optional. The starch makes the dough pillowy AF.
• Drying out the dough: Sticky dough = good dough. Don’t overflour it.
• Under-oiling the pan: If your focaccia doesn’t have a crispy, golden base… you know what went wrong.
• Crowding the toppings: Space them out. Let the dough shine too.

Variations (Because Once You Master This, It’s Game Over)

• Add thinly sliced red onions or garlic: Bold moves = big flavors.
• Stuffed focaccia: Slice it and fill it with mortadella, mozzarella, or roasted veggies.
• Mini focaccias: Bake in muffin tins for cute little bread pucks.
• Spicy version: Throw red chili flakes in the dough and on top. Chef’s kiss.🔥

FAQs (Because Bread Can Be Confusing)

Can I make the dough the night before?

Yep! Let it rise in the fridge overnight, then bring it to room temp before baking. It might even taste better.

Do I need a stand mixer?

Nope. Your hands work fine. You’ll just earn some bonus arm day points.

Can I use instant yeast?

Totally. Just mix it straight into the flour and skip the frothing step.

Can I skip the potato?

Technically yes… but then you’re not making Focaccia Barese. You’re just making plain focaccia. And honestly? Why would you?

How long does it last?

3–4 days at room temp in a sealed container. Reheat in the oven to get that crisp back. Pro tip: Don’t microwave it unless you enjoy disappointment.

Can I freeze it?

Yes, slice and freeze. Reheat in the oven and it’ll taste like fresh bread again. Kinda magical, actually.

Final Thoughts (AKA The Real Reason You’re Still Reading This)

Focaccia Barese is a full sensory experience. You’ve got the soft, chewy center. The crispy, oily bottom. The juicy tomatoes, salty olives, herby everything. It’s bread with drama, flair, and a whole lot of flavor.

Whether you serve it with dinner, bring it to a potluck, or eat half the pan standing at your kitchen counter — this bread never disappoints.

Make it once and your friends will ask for it again. Make it twice and you’ll never be allowed to show up to a party empty-handed again.