Focaccia Barese con Pomodorini (Potato Focaccia with Cherry Tomatoes)
Why this recipe works
- Crisp edges, soft centre: A well-oiled tray encourages a golden base and crisp sides, while mashed potato keeps the interior tender.
- Simple, layered flavour: Olive oil, oregano, ripe tomatoes and sea salt create a clean savoury profile without needing a long ingredient list.
- Easy to serve: It works warm from the oven or at room temperature, making it useful for lunches, antipasti, picnics and sharing platters.
Get the most out of this recipe
Timing notes
- Watch the dough, not just the clock: The first rise should double the dough; in a cool kitchen this may take longer than the suggested time.
- Let the dough relax if needed: If the dough pulls back while stretching, rest it briefly before easing it further across the tray.
- Best serving texture: Serve after a short tray rest so the crumb settles while the top and edges are still warm and fragrant.
Texture tips
- Keep the crumb light: Oil your hands rather than adding extra flour if the dough feels sticky; too much flour can make the focaccia dense.
- Build a better base: Coating the tray generously with olive oil helps the underside colour and gives the focaccia its characteristic crisp finish.
Authenticity notes
- Pugliese style: Focaccia Barese is known for its potato-enriched dough, cherry tomato topping and olive oil-forward flavour.
- Classic serving: It is commonly served simply, cut into squares or wedges, as a snack, light meal or part of an antipasto spread.
Make-ahead tips
- Refresh before serving: Reheat slices in a 200°C (390°F) oven until warmed through to restore some crispness to the crust.
- Freezes well: Wrap cooled slices well and freeze; thaw before reheating for the best texture.
Equipment you'll need
Ingredients
Dough
Topping
Instructions
- Put the potatoes in a large pot, cover with water, add a pinch of fine sea salt, and bring to the boil. Simmer for 15 to 20 minutes until very tender, then drain well and let the steam escape for 2 minutes. Mash until smooth and leave to cool until just warm.
- Pour the lukewarm water into a mixing bowl and stir in the instant yeast. Add the mashed potato, plain flour and fine sea salt, then mix until you have a shaggy dough. Drizzle in 30 ml of the olive oil and knead in the bowl for 2 to 3 minutes until the oil is absorbed and the dough looks smoother.
- Cover the bowl and leave the dough to rise at room temperature until doubled in size. This usually takes 60 to 75 minutes, depending on how warm your kitchen is.
- Pour 20 ml of the olive oil onto a baking tray and use your hands to coat the base well. Tip the dough onto the tray and gently stretch it towards the corners; if it springs back, rest it for 10 minutes and try again. Cover and leave to rise for 25 to 30 minutes until puffy.
- Heat the oven to 220°C (430°F). Halve the cherry tomatoes and toss them with the remaining 10 ml olive oil and the dried oregano. Dimple the dough all over with oiled fingertips, then press the tomatoes into the dimples, cut side up, and sprinkle with sea salt flakes.
- Bake for 22 to 28 minutes until deeply golden at the edges and the tomatoes are blistered. Leave on the tray for 10 minutes, then slice and serve warm or at room temperature.
Recipe notes
Tips
- If the dough feels very sticky, oil your hands rather than adding extra flour; it helps keep the crumb light.
- For a more even bake, place the tray on the lower-middle shelf so the base colours well without over-browning the top.
- If serving to vulnerable groups, ensure the focaccia is baked until piping hot throughout and the tomatoes are fully cooked.
Substitutions
- Replace 50 ml of the water with extra virgin olive oil for a richer, more tender crumb.
- Replace dried oregano with a smaller amount of dried thyme for a different 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.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 50min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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