Focaccia Barese

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Focaccia Barese sits right on the border between focaccia and pizza and is one of the most recognisable bakes from Puglia. The soft, moist crumb, pressed tomatoes, olives and oregano give it a sunny southern Italian character that is hard not to love.

Serves: 4 people

Preparation time: 90 min

Ingredients

• Type 00 flour – 250 g
• Fine semolina – 250 g
• Boiled potato, mashed – 150 g
• Lukewarm water – 300 ml
• Instant dry yeast – 4 g
• Fine sea salt – 10 g
• Sugar – 1 tsp
• Extra virgin olive oil – 4 tbsp
• Cherry tomatoes – 250 g
• Black olives – 60 g
• Dried oregano – 2 tsp
• Extra salt – to taste

Method

1. Mix the flours with the yeast, sugar and salt. Add the mashed potato, water and olive oil and knead until the dough becomes very soft and smooth.
2. Cover and let it rise until doubled. Because of the potato, the dough should feel supple and slightly moist rather than dry.
3. Oil a round or rectangular tray well and press the dough into it with your fingertips. Leave it to rise again until puffy.
4. Crush some of the cherry tomatoes lightly with your hands and scatter them over the surface together with the remaining halved tomatoes. Add the olives, oregano, a pinch of salt and a generous drizzle of olive oil.
5. Press the toppings gently into the dough so their juices flavour the surface while baking.
6. Bake in a very hot oven until the edges are deeply golden and the tomatoes have collapsed into the dough. Serve warm or at room temperature, cut into wedges or squares.