Focaccia Barese with Olives and Cherry Tomatoes
Why this recipe works
- Crisp edges, soft centre: Olive oil in the tray helps the base and edges brown while the hydrated dough stays tender inside.
- Savoury topping balance: Sweet cherry tomatoes, salty olives, oregano, and extra-virgin olive oil create a simple but well-rounded topping.
- Deep dimpling: Pressing the dough firmly creates pockets for oil and tomato juices without flattening the airy crumb.
Get the most out of this recipe
Authenticity notes
- Barese character: Focaccia Barese is associated with Bari and Puglia, where tomatoes, olives, oregano, and generous olive oil are defining features.
- Oil-rich tray bake: Baking the dough in an oiled tray gives the bread its characteristic golden underside and crisp perimeter.
Timing notes
- Watch the dough, not just the clock: The first rise is ready when the dough has doubled and looks very bubbly; a cool kitchen may take longer.
- Rest before stretching: If the dough pulls back in the tray, a short rest relaxes it and makes shaping easier without forcing out too much air.
- Let the crumb set: Cooling briefly before slicing helps the inside settle so the focaccia cuts cleanly rather than compressing.
Texture tips
- Manage juicy tomatoes: Pat very wet cherry tomatoes lightly before topping so they blister in the oven without flooding the dough.
- Keep the dough airy: Use oiled fingertips and gentle pressure when stretching and dimpling to preserve the bubbles created during proofing.
- Bake to a deep golden finish: The focaccia should have crisp edges and a browned underside; removing it too early can leave the base pale and soft.
Make-ahead tips
- Best on the day it is baked: For the most delicate crust and softest crumb, bake it the same day and serve warm or at room temperature.
- Refresh before serving: Reheat slices in a 200°C (390°F) oven until warmed through to bring back some crispness to the crust.
- Freeze baked slices: Wrap cooled focaccia well, freeze, then thaw before reheating so the crumb warms evenly.
Equipment you'll need
Ingredients
Instructions
- Put the water in a large bowl and whisk in the instant yeast. Add the bread flour and fine sea salt, then mix until you have a shaggy, sticky dough with no dry patches.
- Pour in 40 ml of the extra virgin olive oil and fold it into the dough until absorbed. Cover and leave to rise at room temperature for 60 to 75 minutes, until doubled and very bubbly.
- Pour 20 ml of the extra virgin olive oil onto a baking tray and spread it around. Tip the dough onto the tray and gently stretch it towards the corners; if it springs back, rest it for 10 minutes then stretch again.
- Leave the dough to proof for 20 minutes, then heat the oven to 220°C (430°F). Halve the cherry tomatoes and pat them lightly with kitchen paper if very wet.
- Dimple the dough all over with oiled fingertips, pressing down firmly without tearing. Push the cherry tomatoes and black Kalamata pitted olives into the dimples, then sprinkle over the dried oregano.
- Drizzle over the remaining 20 ml extra virgin olive oil. Bake for 20 to 25 minutes until deep golden with crisp edges and the tomatoes are blistered.
- Cool on the tray for 10 minutes, then slice and serve warm or at room temperature. For the best texture, let it cool slightly before cutting so the crumb sets.
Recipe notes
Tips
- If the dough feels tight when stretching into the tray, give it a 10 minute rest, then continue; forcing it can knock out too much air.
- For a softer crumb, avoid overbaking; it is ready when the top is golden and the underside is browned.
- If serving to anyone vulnerable, ensure the focaccia is baked until piping hot throughout.
Substitutions
- Replace Black Kalamata pitted olives with Black pitted olives for a milder, less tangy topping.
- Replace Dried oregano with Fresh oregano for a brighter herbal note.
Storage
- Refrigerate up to 2 days
- Store in an airtight container. Reheat slices in a 200°C (390°F) oven for 6 to 8 minutes to refresh the crust; freeze well wrapped for up to 2 months and reheat from thawed.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Arayes (Grilled Minced Lamb Stuffed Flatbreads)
Grilled pita stuffed with spiced minced lamb, onion and parsley
Tlayudas Oaxaqueñas (Large Crisped Tortillas with Beans, Cabbage and Queso Oaxaca)
Crisped tortillas topped with beans, cabbage, avocado and cheese
Tarte Flambée (Alsatian Flatbread with Mushrooms and Lardons)
Alsatian flatbread with crème fraîche, mushrooms, lardons and onion
Gorditas de Picadillo (Stuffed Masa Cakes with Minced Beef)
Griddled masa cakes stuffed with minced beef picadillo and potato
Focaccia Dolce alla Genovese (Sweet Genoese Focaccia)
Sweet olive oil focaccia topped with sugar and lemon zest
Vegetarian Gorditas with Potato and Cheese
Griddled gorditas filled with potato, onion and queso fresco
Middle Eastern Salmon Bowl with Couscous and Tahini Dressing
Salmon bowl with couscous, salad and lemon tahini dressing
Tramezzini al Tonno e Capperi (Italian Tuna and Caper Sandwiches)
Soft tuna and caper sandwiches with mayonnaise and lemon
Chicken Biryani Lunch Bowl
Chicken biryani bowl layered with basmati rice and onions
Peruvian-Style Quinoa Salad with Avocado and Lime
Quinoa salad with avocado, tomato, red onion and lime
Tonno e Fagioli Cannellini (Tuna and Cannellini Bean Salad)
Tuna and cannellini bean salad with lemon and capers
Crostini con Ricotta e Acciughe (Ricotta and Anchovy Crostini)
Garlic toast topped with ricotta, anchovies and lemon zest
Focaccia Barese (Olive Oil Flatbread with Cherry Tomatoes and Olives)
Focaccia topped with cherry tomatoes and olives
Focaccia Barese (Potato Focaccia with Tomatoes and Olives)
Soft potato focaccia topped with tomatoes, olives and oregano
Baked Sea Bream with Tomatoes and Olives
Baked sea bream with tomatoes, olives and lemon
Modern Greek Quinoa Bowl
Quinoa bowl with feta, Kalamata olives and lemon-oregano dressing
Italian Protein Salad with Chicken, Cannellini Beans and Rocket
Chicken and cannellini bean salad with rocket and lemon
Italian Roasted Vegetable Traybake
Roasted vegetable traybake with garlic, olive oil and oregano
You might also like
Belgian Chocolate Brownie Torte
Dense chocolate brownie torte with a crisp top
Gyeran Mari (Korean Rolled Omelette)
Korean rolled omelette with spring onions and carrot
Nimbu Pani (Indian Lemonade)
Indian lemonade with lemon juice, black salt and roasted cumin
Rosquillas (Spanish Lemon and Aniseed Doughnuts)
Spanish lemon and aniseed ring doughnuts with a sugar coating
Sardinhas no Forno (Oven-Baked Sardines)
Oven-baked sardines with peppers, tomatoes, garlic and lemon
Baccalà Mantecato (Venetian Whipped Salt Cod Spread)
Venetian whipped salt cod spread with garlic and lemon
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
