SnackSide Dish

Focaccia Barese

Name: Focaccia Barese
Prep time: 25 min
Cook time: 25 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 200 g semola flour; 7 g active dry yeast; 5 g sugar; 350 ml water lukewarm; 10 g salt; 30 ml extra virgin olive oil; 200 g cherry tomato halved; 80 g black olive pitted; 1 tsp oregano dried; 2 tbsp extra virgin olive oil; 1 pinch salt flaky

This traditional focaccia from Bari, Italy, features a soft, airy crumb and a crispy crust. It's topped with fresh tomatoes and olives, making it a flavorful and satisfying snack or side.

An original recipe by Forkin

Total time: 3 hr 50 min
Serves: 6
Difficulty: Medium
Per serving: 415 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
200 gsemola flour
7 gactive dry yeast
5 gsugar
350 mlwater, lukewarm
10 gsalt
30 mlextra virgin olive oil

topping

200 gcherry tomato, halved
80 gblack olive, pitted
1 tsporegano, dried

for baking

2 tbspextra virgin olive oil
1 pinchsalt, flaky

Equipment

baking pan · large bowl · wire rack · kitchen towel

The method

Step by step

1
In a large bowl, combine the all-purpose flour, semola flour, active dry yeast, and sugar.
About 1 min
Cook’s note: Ensure your yeast is fresh for a good rise.
2
Gradually add the lukewarm water to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.
About 2 min
3
Add the salt and the extra virgin olive oil for the dough, and continue mixing until fully incorporated.
About 2 min
Cook’s note: Adding salt after the yeast has started to activate helps prevent it from inhibiting yeast activity.
4
Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be slightly sticky but manageable.
5
Place the dough in a lightly oiled bowl, turn it once to coat, then cover with a clean kitchen towel or plastic wrap.
About 1 min
6
Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
About 2 hr
Cook’s note: A turned-off oven with the light on can create a perfect warm environment for rising.
7
Preheat your oven to 220°C (425°F).
About 15 min
8
Lightly oil a 30x40 cm (12x16 inch) baking pan with some of the extra virgin olive oil for baking.
About 1 min
9
Gently transfer the risen dough to the prepared baking pan and press it out evenly with your fingertips, creating dimples across the surface.
About 3 min
Cook’s note: Be careful not to deflate the dough too much.
10
Arrange the halved cherry tomatoes and pitted black olives over the dough, pressing them lightly into the surface.
About 3 min
11
Drizzle generously with the remaining extra virgin olive oil for baking and sprinkle with dried oregano and flaky salt.
About 1 min
Cook’s note: The generous olive oil creates a wonderfully crisp crust.
12
Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
About 25 min
Cook’s note: The bottom should also be golden and crisp.
13
Remove from the oven and let cool slightly in the pan before transferring to a wire rack to cool completely.
About 5 min

Per serving

Nutrition

67%Score

Calories: 415.2kcal
Protein: 10.2g
Carbs: 65.6g
Fat: 12.1g
Fibre: 3.4g
Sugar: 1.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover focaccia in an airtight container at room temperature.

Reheating

Reheat in a toaster oven or oven at 180°C (350°F) for a few minutes until warmed through and crisp.