Name: Authentic Focaccia Barese with Cherry Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Yield: 8
Cuisine: Italian
Ingredients: 300g (2½ cups) all-purpose flour (or Italian "00" flour); 200g (1½ cups) finely milled semolina flour (semola rimacinata); 150g (about 1 medium) potato, boiled, peeled, and mashed smooth; 350-380ml (1½-1⅔ cups) lukewarm water (adjust for soft dough); 7g (2 tsp) active dry yeast; 1 tsp sugar; 10g (2 tsp) fine sea salt; 3-4 tbsp extra virgin olive oil (plus more for pan and drizzling); 300-400g (about 2-3 cups) ripe cherry tomatoes, halved; 100g (about ¾ cup) pitted black or green olives (or mix); 2-3 tsp dried oregano; Coarse sea salt, to taste; 4-6 tbsp extra virgin olive oil (generous!)

Authentic Focaccia Barese with Cherry Tomatoes is a classic Puglian flatbread featuring a soft, fluffy interior from mashed potato in the dough, a crispy golden base, and a vibrant topping of juicy halved cherry tomatoes, briny olives, oregano, and plenty of extra virgin olive oil. This Bari-style treat captures the simple, sun-kissed flavors of southern Italy.

Why You’ll Love This Recipe

You’ll fall head over heels for this focaccia because it’s incredibly forgiving for home bakers—no fancy equipment needed, just your hands and a bowl. The mashed potato creates an amazingly tender, light crumb that’s soft inside yet develops a satisfying crunch on the edges and bottom thanks to generous olive oil and a hot oven.

Those burstingly fresh cherry tomatoes release their sweet juices as they bake, mingling with the salty olives and aromatic oregano for a perfect balance of flavors that’s rustic yet elegant.

It’s versatile as an appetizer, side, or light meal, and the aroma filling your kitchen will transport you straight to a sun-drenched piazza in Bari. Plus, it’s naturally dairy-free and shines with high-quality, simple ingredients—pure comfort food with Mediterranean soul.

Yield: 8 serving

Authentic Focaccia Barese with Cherry Tomatoes

Crispy-edged, fluffy Puglian focaccia topped with juicy cherry tomatoes, olives, oregano, and olive oil—pure Italian sunshine!

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

For the dough:

300g (2½ cups) all-purpose flour (or Italian "00" flour)
200g (1½ cups) finely milled semolina flour (semola rimacinata)
150g (about 1 medium) potato, boiled, peeled, and mashed smooth
350-380ml (1½-1⅔ cups) lukewarm water (adjust for soft dough)
7g (2 tsp) active dry yeast
1 tsp sugar
10g (2 tsp) fine sea salt
3-4 tbsp extra virgin olive oil (plus more for pan and drizzling)

For the topping:

300-400g (about 2-3 cups) ripe cherry tomatoes, halved
100g (about ¾ cup) pitted black or green olives (or mix)
2-3 tsp dried oregano
Coarse sea salt, to taste
4-6 tbsp extra virgin olive oil (generous!)

Instructions

Start with the potato magic — Boil a medium potato until fork-tender (about 15-20 minutes), peel it while warm, and mash it smoothly. Set aside to cool a bit—this is your secret to that irresistible fluffiness!
Wake up the yeast — In a large bowl or stand mixer, dissolve the yeast and sugar in about 300ml lukewarm water. Let it sit 5-10 minutes until foamy and happy.
Build the dough base — Add the mashed potato, both flours, salt, and 3 tbsp olive oil to the yeast mixture. Mix with a spoon or dough hook until shaggy, then slowly add remaining water until you have a soft, sticky dough (it should be wetter than regular bread dough—don't worry!).
Knead with love — Knead by hand on an oiled surface (or in mixer) for 8-10 minutes until smooth and elastic. It’ll be tacky—that’s perfect for focaccia! Shape into a ball.
First rise for softness — Oil a bowl generously, place dough inside, cover with damp cloth or plastic, and let rise in a warm spot 1.5-2 hours until doubled and bubbly.
Prep your pan and toppings — Generously oil a 12-14 inch round baking pan (metal preferred). Halve cherry tomatoes, pit olives if needed, and toss them lightly with a splash of oil, oregano, and salt.
Shape and dimple — Gently stretch dough into the oiled pan with oiled fingers—don't tear it! Push to edges, then dimple deeply all over to create those gorgeous oil pockets.
Top it beautifully — Scatter halved tomatoes cut-side up, press olives in here and there, sprinkle oregano and coarse salt. Drizzle lavishly with olive oil—let it pool in dimples! Squeeze some tomato juices over too.
Final rise and preheat — Let rest 30-45 minutes while oven preheats to 220°C (425°F). Dough should puff up nicely.
Bake to golden perfection — Bake 25-30 minutes until edges are deep golden, base crisp, and tomatoes blistered. Drizzle more oil post-bake if desired. Cool slightly on rack, slice, and devour warm!

Notes

Use the best extra virgin olive oil you have—it's crucial for authentic flavor. Dough is intentionally sticky for hydration and texture. If dough feels too dry, add water 1 tbsp at a time. For extra authenticity, use a round Bari-style pan if available.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 266Total Fat 3gSaturated Fat 0gUnsaturated Fat 2gSodium 682mgCarbohydrates 52gFiber 3gSugar 1gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Boil and mash the potato while still warm for easier incorporation and better texture—let it cool slightly before adding to avoid cooking the yeast.
Use high-quality extra virgin olive oil generously; it’s the star for flavor and that signature crisp base—don’t skimp!
For the crispiest bottom, bake in a well-oiled round metal pan (like a pizza or cake tin) or cast-iron skillet; preheat the pan if possible.
Dimple the dough deeply with oiled fingers to create pockets for oil and toppings—the more dramatic, the better for texture.
Let the dough rise until puffy and jiggly; in cooler kitchens, give it extra time or place in a warm spot.
Press toppings in lightly so they don’t sink too much, but squeeze tomato juices over the dough for extra moisture and flavor.
If your tomatoes are very juicy, halve them cut-side up to avoid sogginess.
Finish with a final drizzle of olive oil right after baking for shine and taste boost.

Ingredients Notes

The magic starts with a blend of flours: regular all-purpose (or “00” Italian flour) provides structure, while finely milled semolina (semola rimacinata) adds that characteristic golden color, slight chew, and authentic Puglian texture.

A medium boiled potato, mashed smooth, is the secret ingredient— it keeps the crumb incredibly soft and moist without making it dense, a traditional Bari trick. Yeast (dry active or fresh) gives the rise, with a touch of sugar to wake it up. Salt seasons everything, but add it after initial mixing to not inhibit yeast.

Lukewarm water hydrates the dough—filtered if your tap water tastes off. The topping shines with ripe cherry tomatoes (Puglia’s famous sweet ones are ideal; use the juiciest you can find), pitted black or green olives (Baresane or Taggiasche for authenticity, but Kalamata works), dried oregano for herbal punch, coarse sea salt for crunch, and a lavish amount of extra virgin olive oil—choose fruity and peppery for best results. All simple pantry staples elevated by quality.

Variations and Substitutions

Stick close to tradition for authenticity, but this focaccia is adaptable. Skip olives if you prefer milder flavor, or swap for capers for briny tang. Use a mix of cherry and larger ripe tomatoes (or drained canned San Marzano if fresh aren’t great)—crush larger ones by hand for juicier results.

For a no-potato version (some modern takes skip it), replace with extra water or flour, though texture softens less. Try adding thinly sliced onions for a sweeter variation popular in Puglia. Herb swaps: fresh rosemary or thyme instead of (or with) oregano. For gluten-free, use a strong GF bread flour blend, but results vary.

Vegan by nature, but add anchovies or cheese post-bake for non-vegan twists. Scale up toppings for bolder flavor—more tomatoes make it almost pizza-like. Use sourdough starter instead of yeast for tangier, slower-rise version (replace yeast with 100g active starter and adjust water/flour slightly).

Storage Options

Best enjoyed fresh and warm the day it’s baked, but leftovers keep well. Store at room temperature in an airtight container or wrapped in foil for up to 2 days—revive by warming in a 350°F (175°C) oven for 5-8 minutes to crisp up.

For longer, refrigerate up to 4 days (though it may soften), then reheat similarly. Freeze slices wrapped tightly in plastic and foil for up to 1 month; thaw and toast or oven-warm to restore texture. Avoid microwaving, as it makes it chewy instead of crisp.