Rustic Focaccia Barese

Finding a bread recipe that’s both impressive enough for company and simple enough for a weeknight dinner can feel impossible. Most homemade breads require hours of kneading, multiple rises, and careful timing that just doesn’t work with busy schedules, and let’s be honest – the results don’t always justify the effort.

Luckily, this focaccia barese hits the sweet spot: it’s got that authentic Italian flavor that’ll make your kitchen smell amazing, comes together with minimal hands-on work, and is forgiving enough that even bread-baking beginners can nail it on their first try.

What Kind of Flour Should I Use?

This focaccia barese recipe calls for a blend of three different flours, and each one plays a specific role in creating the perfect texture. All-purpose flour provides the base structure, while semolina flour (make sure to get the finely ground “remilled” type) gives the bread its characteristic golden color and slightly nutty flavor that’s traditional in Pugliese baking. The bread flour adds extra protein for a chewier texture and better rise. If you can’t find semolina flour, you can substitute it with more all-purpose flour, though you’ll miss out on some of that authentic flavor and color. Most grocery stores carry semolina flour in the baking aisle, often near the pasta-making ingredients.

Options for Substitutions

This traditional focaccia has some room for swaps, though a few ingredients are pretty important to keep:

• Semolina flour: This is what gives focaccia barese its signature texture, so try not to substitute it if possible. If you absolutely can’t find it, you can use all bread flour instead, but the texture will be different.
• Boiled potato: The potato keeps the focaccia moist and tender. If you don’t have one on hand, you can skip it, but add an extra 2-3 tablespoons of water to compensate for the moisture loss.
• Cherry tomatoes: While cherry tomatoes are traditional, you can use grape tomatoes or even regular tomatoes cut into small pieces. Just make sure to remove excess seeds and juice to prevent a soggy focaccia.
• Black olives: Kalamata or any good-quality black olives work great. You can also use green olives or even capers for a different flavor profile.
• Instant dry yeast: If you only have active dry yeast, use the same amount but dissolve it in the warm water first and let it foam for 5 minutes before adding to the flour.
• Salt flakes: Regular coarse sea salt or kosher salt works fine if you don’t have flaky salt on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making focaccia barese is using a hot potato instead of letting it cool completely before mashing it into the dough, which can kill the yeast and prevent proper rising.

Another common error is not letting the dough rise long enough – this bread needs patience, so give it at least 2-3 hours for the first rise and another hour after shaping to develop that signature airy texture.

When adding your cherry tomatoes and olives, press them gently into the surface rather than burying them deep, as they can create soggy spots if they release too much moisture during baking.

Don’t skip the final drizzle of olive oil and pinch of salt flakes right before baking – this creates that golden, crispy top that makes focaccia barese so special, and always bake until the edges are golden brown for the best flavor.

What to Serve With Focaccia Barese?

This traditional Italian flatbread is perfect as an appetizer or side dish, especially when you’re serving Italian food. I love pairing it with a simple antipasto spread – think sliced salami, fresh mozzarella, and maybe some roasted peppers or marinated artichokes. It also makes a great accompaniment to soups, particularly minestrone or a hearty vegetable soup where you can tear off pieces to dip. For a lighter meal, serve it alongside a fresh arugula salad dressed with lemon and olive oil, or even just enjoy it on its own with a glass of wine as a snack.

Storage Instructions

Keep Fresh: Focaccia barese tastes best when eaten fresh, but you can store leftovers covered with a kitchen towel at room temperature for up to 2 days. If you need to keep it longer, wrap it in plastic wrap and refrigerate for up to 4 days – just know it won’t be quite as soft and fluffy.

Freeze: You can freeze this focaccia for up to 3 months by wrapping it tightly in plastic wrap and then aluminum foil. I like to slice it first so I can grab individual pieces when I want them. It’s great to have on hand for quick snacks or to serve with soup.

Warm Up: To bring back that fresh-baked taste, warm your focaccia in a 350°F oven for about 5-8 minutes if it’s from the fridge, or 10-12 minutes if frozen. You can also toast individual slices in a toaster or skillet with a little olive oil for a crispy bottom.

Preparation Time	20-30 minutes
Cooking Time	35-55 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 18-22 g
• Fat: 32-38 g
• Carbohydrates: 135-155 g

Ingredients

For the dough:

• 2/3 cup all-purpose flour (I use King Arthur all-purpose flour)
• 2 tbsp extra-virgin olive oil (I prefer Kerrygold for richness)
• 1 tsp fine salt
• 1 small potato (cooked, peeled, and mashed until smooth)
• 3/4 tsp instant yeast
• 1/3 cup high-gluten flour (strengthens the dough structure)
• 2/3 cup water (lukewarm, around 75-80°F for best activation)
• 2/3 cup fine semolina (for authentic texture and slight grittiness)

For the topping:

• Extra-virgin olive oil (for drizzling, adds fruity finish)
• 2 pinches flaky sea salt (Maldon salt recommended)
• 10 to 12 black olives (pitted, preferably Kalamata)
• 1 tbsp dried oregano (freshly dried preferred for more flavor)
• 10 to 12 cherry tomatoes (halved lengthwise)

Step 1: Create the Autolyse and Yeast Starter

• 2/3 cup all-purpose flour
• 2/3 cup fine semolina
• 1/3 cup high-gluten flour
• 3/4 tsp instant yeast
• 1/4 cup minus 1 tbsp lukewarm water
• 1 small potato

Combine the all-purpose flour, fine semolina, and high-gluten flour in a bowl and set aside.

In a separate bowl, measure out 1/3 cup of the flour mixture along with 1/4 cup minus 1 tablespoon of lukewarm water and the instant yeast.

Mix until no dry flour remains, then let this starter sit at room temperature for about 1 hour—it should become bubbly and roughly double in volume.

This starter, called a poolish, develops flavor and ensures reliable fermentation.

While the starter develops, make sure your potato is already cooked, peeled, and mashed until completely smooth—any lumps will create uneven texture in the finished focaccia.

Step 2: Mix and Knead the Dough

• remaining flour mixture from Step 1
• 1/3 cup water
• yeast starter from Step 1
• 1 small potato
• 2 tbsp extra-virgin olive oil
• 1 tsp fine salt

Add the remaining flour mixture, remaining water, the bubbly starter from Step 1, mashed potato, 2 tablespoons extra-virgin olive oil, and fine salt to a large bowl.

Use a spatula to mix everything together until shaggy and roughly combined, then knead by hand for 5-6 minutes (or 4 minutes with a stand mixer) until the dough becomes smooth and elastic.

The dough should be slightly sticky but manageable—this is intentional, as focaccia benefits from a wetter dough that creates an open, airy crumb.

I like to knead by hand when possible because you can feel the dough’s development and adjust the hydration intuitively, but a mixer works beautifully too.

Step 3: First Rise and Bulk Fermentation

• dough from Step 2

Transfer the kneaded dough from Step 2 to a clean, lightly oiled bowl.

Score a cross on the top of the dough with a knife—this helps you visually judge when it has doubled and allows gas to escape evenly.

Cover the bowl loosely with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours until the dough has roughly doubled in volume.

You can use a warm oven (turned off), a proofing box, or simply a warm corner of your kitchen.

This bulk fermentation develops flavor complexity in the dough.

Step 4: Shape and Second Rise in Pan

• dough from Step 3
• extra-virgin olive oil

Generously oil a baking pan (9×13 inches is ideal for rustic focaccia) and transfer the risen dough from Step 3 to the pan.

Gently stretch and press the dough to cover most of the pan—don’t force it, as it will continue to rise and fill gaps.

The dough should be roughly 1/2 to 3/4 inch thick.

Cover with a damp towel or plastic wrap and let rest for 10-30 minutes until the dough puffs slightly and feels airy when you gently poke it.

This second rise in the pan ensures the focaccia develops its characteristic thick, pillowy crumb.

Step 5: Top with Tomatoes, Olives, and Aromatics

• dough from Step 4
• 10 to 12 cherry tomatoes
• 10 to 12 black olives
• 1 tbsp dried oregano
• extra-virgin olive oil

Halve your cherry tomatoes lengthwise and gently squeeze them over the dough to release excess liquid—this prevents a soggy focaccia.

Press the tomato halves into the dough at intervals across the surface, then scatter the pitted black olives throughout, pressing them in slightly as well.

Sprinkle the dried oregano evenly over the top and drizzle with extra-virgin olive oil to add a fruity finish and help the toppings brown beautifully.

Cover loosely with a damp towel and let the focaccia rise for another 15-30 minutes until it feels puffy and springs back slowly when you gently press it.

I prefer using freshly dried oregano here because the flavor is brighter and more herbaceous than older dried versions.

Step 6: Bake and Finish

• focaccia from Step 5
• 2 pinches flaky sea salt

Preheat your oven to 465°F (240°C) with a fan—or 482°F (250°C) without a fan.

Just before baking, sprinkle the flaky sea salt evenly over the focaccia, which will add a pleasant briny crunch.

Bake for 15-20 minutes (20-25 minutes without a fan) until the top is deep golden brown and the edges are crispy.

The focaccia is done when the bottom sounds hollow when tapped and the top is richly colored.

Remove from the oven and let cool in the pan for a few minutes before slicing.

This rustic Barese focaccia is best served warm or at room temperature, making it perfect for any time of day.