Focaccia Barese: Crispy, Fluffy, and Full of Flavor

Focaccia Barese. Not just any focaccia. This one’s special. Golden crust. Fluffy inside. A little crispy. A little chewy. And packed with Mediterranean flavors.

Hails from Bari, Italy. A city by the sea. They know good food there. And this focaccia? A masterpiece.

Traditionally made with semolina flour. Give it that extra crunch. Topped with cherry tomatoes, olives, and a drizzle of olive oil. Simple. Perfect.

How to Make It

Takes some time. But it was worth it.

What You’ll Need:

• 2 cups semolina flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 tsp) dry yeast
• 1 cup warm water
• 1 small boiled potato, mashed (yes, really!)
• 3 tablespoons olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives
• Oregano, salt, and more olive oil for topping

Let’s Do This:

• Mix warm water, yeast, and sugar. Let it sit. Five minutes. Frothy? Good to go.
• In a bowl, mix semolina, all-purpose flour, and salt. Add mashed potato. Weird, but trust the process.
• Pour in yeast mixture. Add olive oil. Knead. Soft, slightly sticky dough? That’s what you want.
• Cover. Let it rise. 90 minutes. It’ll double.
• Grease a pan with olive oil. Lots of it. Bari-style.
• Stretch dough into the pan. Don’t press too hard. Let it breathe.
• Let it rise again. Another 30 minutes. More fluff.
• Poke the dough with your fingers. Classic focaccia dimples.
• Top with cherry tomatoes, olives, and oregano. Drizzle more olive oil.
• Bake at 450°F (230°C). 20-25 minutes. Golden. Crispy. Smells amazing.
• Cool slightly. Slice. Eat. Love every bite.

Why It’s Special

• Semolina flour – Gives it that Bari crunch.
• Mashed potato – Keeps it soft and airy.
• Cherry tomatoes & olives – Classic Puglian flavor.
• Generous olive oil – Rich, crispy crust. Essential.

Pro Tips

• Use high-quality olive oil. It makes a difference.
• Don’t skip the second rise. Patience = better focaccia.
• Love garlic? Add minced garlic to the olive oil before drizzling.
• Want extra crisp? Bake on a pizza stone or preheated cast-iron pan.

FAQs

Why add mashed potato?

Secret ingredient! Makes the focaccia soft, yet chewy. Traditional in Bari.

Can I use only all-purpose flour?

You can. But semolina gives it that signature crunch.

How long does it stay fresh?

Best eaten fresh. But it keeps well for 1-2 days. Reheat in the oven to bring back the crunch.

Can I add other toppings?

Yes! Rosemary, capers, anchovies. Even cheese. But cherry tomatoes and olives? Classic.

Focaccia Barese. It’s not just bread. It’s tradition. It’s flavor. It’s the taste of southern Italy in every bite. Try it. You’ll be hooked.