Focaccia Barese (Olive Oil Flatbread with Cherry Tomatoes and Olives)
Why this recipe works
- Classic tray-baked method: Proofing the dough in an oiled tray gives the focaccia its generous shape, crisp base and tender interior.
- Savoury topping: Cherry tomatoes, olives, oregano and olive oil bake into the surface, adding salty, herby and lightly sweet notes.
- Good warm or cooled: The olive oil-rich crumb stays soft enough to serve at room temperature, making it useful for lunches, picnics or sharing plates.
Get the most out of this recipe
Timing notes
- Let the dough relax if it pulls back: If the dough resists stretching in the tray, pause briefly before continuing. This helps preserve air in the dough and makes shaping easier.
- Best after a short cool: Resting the focaccia in the tray before slicing lets the crumb settle while the crust stays crisp at the edges.
Texture tips
- Use enough oil in the tray: A well-oiled baking tray helps create the characteristic crisp, golden underside rather than a dry or pale base.
- Handle the dough gently: Stretch and dimple with oiled fingertips rather than pressing hard, so the dough keeps as much rise as possible.
Ingredient notes
- Choose ripe tomatoes: Ripe cherry tomatoes soften and blister in the oven, releasing juice into the dimples without making the focaccia feel heavy.
- Use a good olive oil: Extra virgin olive oil is central to both the flavour and texture, so this is a recipe where quality is noticeable.
- Bread flour gives chew: Bread flour helps produce a slightly elastic, structured crumb; plain flour will make the bread softer and less chewy.
Authenticity notes
- Barese-style topping: Focaccia Barese is closely associated with Bari and Puglia, where tomatoes, olives, oregano and generous olive oil are defining features.
- Made for sharing: This style of focaccia is commonly served in squares or wedges, either warm from the oven or at room temperature.
Equipment you'll need
Ingredients
Instructions
- In a large bowl, mix the flour, yeast and salt. Add the lukewarm water and 30 ml of the olive oil, then mix until you have a shaggy dough. Cover and leave for 10 minutes to hydrate.
- With lightly oiled hands, fold the dough over itself in the bowl 8 to 10 times until it feels smoother. Cover and leave to rise at room temperature until doubled in size. This usually takes 60 to 75 minutes depending on warmth.
- Pour 25 ml of the olive oil into a baking tray and tilt to coat well. Tip the dough into the tray and gently stretch it towards the corners; if it springs back, rest it for 10 minutes then stretch again. Cover and leave to proof for 20 minutes.
- Heat the oven to 220°C (430°F). Halve the cherry tomatoes and toss them with the remaining 15 ml olive oil and the oregano. Dimple the dough all over with your fingertips, then press in the tomatoes and scatter over the olives.
- Bake for 20 to 25 minutes until deeply golden at the edges and the tomatoes are blistered. Leave to cool in the tray for 10 minutes, then lift out and cool slightly before slicing. Serve warm or at room temperature.
Recipe notes
Tips
- If the dough is resisting stretching, give it a 10 minute rest, then continue; forcing it will knock out too much air.
- For a crispier base, place the tray on the lowest shelf for the first 10 minutes of baking, then move to the middle to finish.
- If serving to anyone vulnerable, ensure the focaccia is baked until piping hot throughout and the crumb is fully set.
Substitutions
- Replace Bread flour with Plain flour for a slightly softer, less chewy crumb.
- Replace Black pitted olives with Green pitted olives for a brighter, sharper flavour.
- Replace Dried oregano with Fresh oregano for a fresher finish.
Storage
- Refrigerate up to 2 days
- Store wrapped airtight. Reheat slices in a 180°C (355°F) oven for 6 to 8 minutes to refresh; freeze slices well wrapped for up to 2 months and reheat from defrosted until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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