🇮🇹 Italy · Food
Focaccia Barese (Bari-Style Focaccia)
By eatmundo · July 7, 2026
Hailing from Puglia, Focaccia Barese is a soft, airy, and impossibly flavorful bread with a crispy bottom, traditionally topped with ripe cherry tomatoes, briny black olives, and aromatic oregano. Its unique texture comes from a blend of strong and semolina flours, making it a beloved street food and an essential part of any Apulian meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Dough Base: In a large bowl, dissolve 12 grams of fresh yeast in 400 ml of lukewarm water. Add 250 grams of strong bread flour, 250 grams of fine semolina flour, and 10 grams of salt. Begin mixing with a wooden spoon or stand mixer until a shaggy dough forms.
- 2
Knead and Incorporate Oil: Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Gradually incorporate 30 ml of olive oil during kneading, ensuring it's fully absorbed. The dough should be soft and slightly sticky.
- 3
First Rise: Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size. This slow rise develops deep flavors.
- 4
Prepare the Baking Pan: Drizzle the remaining 20 ml of olive oil generously into a 30x40 cm baking pan, spreading it evenly. Gently transfer the risen dough into the pan and, using your fingertips, press and stretch it gently to fill the pan without tearing.
- 5
Second Rise & Toppings: Cover the pan again and let the dough rise for another 30-45 minutes. Preheat your oven to 220°C (425°F). Dimple the dough all over with your fingers, then press in 200 grams of halved cherry tomatoes and 100 grams of black olives. Sprinkle with 1 teaspoon of dried oregano.
- 6
Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown on top and the bottom is wonderfully crispy. Keep an eye on it to prevent over-browning.
- 7
Cool and Serve: Once baked, remove the focaccia from the oven and transfer it to a wire rack to cool slightly before slicing and serving. It's best enjoyed warm, allowing its flavors to truly shine.
Frequently Asked Questions
Why does Focaccia Barese use two types of flour?+
The combination of strong bread flour provides structure, while fine semolina flour contributes to the focaccia's characteristic chewy yet tender crumb and a slightly coarser texture that is unique to this regional specialty.
How do I get the bottom of the focaccia crispy?+
Generously oiling the baking pan with olive oil before placing the dough and baking it at a high temperature (220°C/425°F) are key to achieving that desirable crispy, golden bottom.
What kind of olives are best for Focaccia Barese?+
Traditionally, local Apulian black olives (like Bella di Cerignola) or Taggiasca olives are used, which are small, briny, and flavorful. If unavailable, other good quality black olives will work.
Can I prepare the dough ahead of time?+
Yes, you can prepare the dough and let it have its first rise in the refrigerator overnight. Bring it to room temperature for about an hour before stretching it into the pan for the second rise and baking.
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