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Authentic Focaccia Barese (Traditional Apulian Potato Focaccia)

Italian Yeast Breads, Pugliese Cuisine, Potato Focaccia, Cherry Tomato
Flatbread

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Authentic Focaccia Barese (Traditional Apulian Potato Focaccia)

Italian Yeast Breads, Pugliese Cuisine, Potato Focaccia, Cherry Tomato
Flatbread

PREP time 25 min (plus 2 hours proofing)
cook time 25 min
TOTAL time 2 hours 50 minutes
Yield 1 large round baking pan (12-inch) / 6-8 portions
Difficulty Medium

Ingredients

  • Dough Base: 250g Italian Type 0/AP Flour, 250g Semolina Flour (Rimacinata diGrano Duro)

  • Secret Ingredient: 150g boiled potato (peeled and mashed smooth while warm)

  • Yeast & Hydration: 7g dry active yeast, 320ml warm water, 1 tsp sugar

  • Seasoning & Fat: 12g sea salt, 4 tbsp extra virgin olive oil

  • Toppings: 200g sweet cherry tomatoes, 1/2 cup pitted black olives, dried oregano, coarse sea salt, generous olive oil drizzle

Method

  1. 01

    Mash Potato: Mash boiled potato into a smooth puree while hot and allow to cool slightly.
  2. 02

    Mix Dough: Combine flour, semolina, mashed potato, dry yeast, sugar, and warm water. Knead for 5 minutes, then add salt and 4 tbsp olive oil. Knead until smooth and elastic.
  3. 03

    First Proof: Cover dough and let rise in a warm place for 1.5–2 hours until doubled.
  4. 04

    Prepare Pan & Shape: Generously coat a round metal baking pan with olive oil. Transfer sticky dough and press out with oiled fingertips.
  5. 05

    Add Toppings: Crush sweet cherry tomatoes directly over the dough with your hands, sinking juices and skins into the dough pockets. Scatter black olives, oregano, and coarse sea salt.
  6. 06

    Second Proof & Bake: Rest for 20-30 minutes. Drizzle generously with extra virgin olive oil and bake at 230°C (450°F) for 22–25 minutes until deep golden brown.

Step by step

Clear process images displayed in the same order as the method.

Mash boiled potato into a smooth puree while hot and allow to cool slightly. 1
Mash Potato:

Mash boiled potato into a smooth puree while hot and allow to cool slightly.

Combine flour, semolina, mashed potato, dry yeast, sugar, and warm water. Knead for 5 minutes, then add salt and 4 tbsp olive oil. Knead until smooth and elastic. 2
Mix Dough:

Combine flour, semolina, mashed potato, dry yeast, sugar, and warm water. Knead for 5 minutes, then add salt and 4 tbsp olive oil. Knead until smooth and elastic.

Cover dough and let rise in a warm place for 1.5–2 hours until doubled. 3
First Proof:

Cover dough and let rise in a warm place for 1.5–2 hours until doubled.

Generously coat a round metal baking pan with olive oil. Transfer sticky dough and press out with oiled fingertips. 4
Prepare Pan & Shape:

Generously coat a round metal baking pan with olive oil. Transfer sticky dough and press out with oiled fingertips.

Crush sweet cherry tomatoes directly over the dough with your hands, sinking juices and skins into the dough pockets. Scatter black olives, oregano, and coarse sea salt. 5
Add Toppings:

Crush sweet cherry tomatoes directly over the dough with your hands, sinking juices and skins into the dough pockets. Scatter black olives, oregano, and coarse sea salt.

Rest for 20-30 minutes. Drizzle generously with extra virgin olive oil and bake at 230°C (450°F) for 22–25 minutes until deep golden brown. 6
Second Proof & Bake:

Rest for 20-30 minutes. Drizzle generously with extra virgin olive oil and bake at 230°C (450°F) for 22–25 minutes until deep golden brown.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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