Focaccia Barese Recipe: A Savory Italian Bread with Mediterranean Flavors

Focaccia Barese is a flavorful, Italian-style flatbread that is richly topped with fresh tomatoes, Greek olives, and fragrant oregano. Originating from Bari in Southern Italy, this bread combines the soft, airy texture of focaccia with the bold, Mediterranean flavors of its toppings. Whether served as a snack, side dish, or appetizer, Focaccia Barese brings a deliciously savory touch to any meal.

In this article, we’ll walk you through the process of making Focaccia Barese at home, share some advanced techniques for perfecting the recipe, and provide tips for storage and dietary adaptations.

For more bread recipes, be sure to check out this guide on easy Italian breads or explore the health benefits of focaccia in this article.

Basic Recipe: Ingredients and Instructions

Making Focaccia Barese is simple but yields a delicious, aromatic bread that will fill your kitchen with the irresistible scent of olive oil and fresh herbs. Below, we’ve outlined the ingredients and instructions for this recipe.

Focaccia Barese Recipe: Italian Flatbread with Tomatoes, Olives, and Oregano

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• Author: Jennifer Mitchell
• Total Time: 2 hours 15 minutes (including rise time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Focaccia Barese is a delicious, rustic Italian bread from the region of Bari, known for its soft and fluffy texture with a golden, crispy crust. Made with mashed potato flakes, this focaccia is topped with juicy tomatoes, briny Greek olives, and aromatic oregano, creating a perfect combination of flavors. It’s ideal for serving as an appetizer, a side dish, or even as a sandwich bread.

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Ingredients

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For the Dough:

• 1–1/8 teaspoons active dry yeast
• 3/4 cup warm water (110° to 115°), divided
• 1/2 teaspoon sugar
• 1/3 cup mashed potato flakes
• 1–1/2 teaspoons plus 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1–1/2 to 2 cups bread flour

For the Topping:

• 2 medium tomatoes, thinly sliced
• 1/4 cup pitted Greek olives, halved
• 1–1/2 teaspoons minced fresh or dried oregano
• 1/2 teaspoon coarse salt

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Instructions

1. Activate the yeast: In a small bowl, dissolve the sugar in 1/4 cup of warm water (110° to 115°F). Sprinkle the yeast over the top and let it sit for 5-10 minutes until the mixture is foamy and active.
2. Prepare the dough: In a large bowl, combine the mashed potato flakes, olive oil (1-1/2 teaspoons), salt, and the remaining 1/2 cup of warm water. Add the yeast mixture and stir to combine. Gradually add the bread flour, 1/2 cup at a time, until a soft dough forms. You may need slightly more or less flour depending on the humidity and type of flour used.
3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
4. First rise: Lightly grease a bowl with a small amount of olive oil (1-1/2 teaspoons) and place the dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 1-1/2 hours, or until doubled in size.
5. Shape the dough: Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a greased baking sheet (or a sheet lined with parchment paper) and stretch it out to fit the size of the pan, about 12-14 inches in diameter.
6. Second rise: Cover the dough with a damp cloth and let it rise for an additional 30 minutes.
7. Prepare the topping: While the dough is rising, slice the tomatoes and halve the Greek olives. Set them aside.
8. Preheat the oven: Preheat the oven to 400°F (200°C).
9. Assemble the focaccia: Once the dough has risen a second time, use your fingers to dimple the surface of the dough. Arrange the tomato slices and Greek olives evenly over the top. Sprinkle with minced oregano and coarse salt. Drizzle the remaining 1 tablespoon of olive oil over the surface.
10. Bake the focaccia: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
11. Serve: Remove the focaccia from the oven and let it cool slightly before cutting it into squares or wedges. Serve warm or at room temperature.

Notes

• If you don’t have mashed potato flakes, you can substitute with a small amount of mashed, cooked potatoes.
• For a more flavorful focaccia, feel free to add other toppings, such as caramelized onions, fresh basil, or roasted garlic.
• The focaccia is best served the same day but can be stored in an airtight container for up to 2 days. Reheat before serving for the best texture.
• You can also freeze leftover focaccia for up to a month. Reheat in the oven when ready to eat.

• Prep Time: 20 minutes (excluding rise time)
• Cook Time: 25 minutes
• Category: Bread, Appetizer, Side Dish
• Method: Kneading, Baking
• Cuisine: Italian, Mediterranean

Nutrition

• Serving Size: 1 slice (1/8 of the focaccia)
• Calories: 180
• Sugar: 3g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Focaccia Barese Recipe

Instructions:

1. Activate the Yeast: In a small bowl, dissolve the yeast and sugar in 1/4 cup of the warm water. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
2. Prepare the Dough: In a large mixing bowl, combine the mashed potato flakes, salt, and the remaining 1/2 cup of warm water. Add the activated yeast mixture and olive oil (1-1/2 teaspoons). Gradually add in the bread flour, 1/2 cup at a time, stirring after each addition. Continue until a soft dough forms.
3. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, but avoid adding too much to ensure a soft, airy texture.
4. First Rise: Lightly oil a large bowl and place the dough inside. Cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the Dough: Preheat the oven to 400°F (200°C). Once the dough has risen, punch it down gently to release the air. Transfer the dough to a greased 9×13-inch baking pan and press it into an even layer, stretching the dough to fit the pan.
6. Second Rise: Cover the pan with a clean towel and let it rise again for about 30 minutes, or until it has puffed up slightly.
7. Add the Toppings: Gently press the tomato slices into the dough, spacing them evenly across the surface. Sprinkle with the halved olives, oregano, and coarse salt. Drizzle the remaining 2 tablespoons of olive oil over the top.
8. Bake the Focaccia: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
9. Serve: Remove the focaccia from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Advanced Techniques

While Focaccia Barese is straightforward, here are a few tips to help you master the recipe and take it to the next level:

Use High-Quality Olive Oil

The quality of the olive oil you use will greatly influence the flavor of your focaccia. Opt for a robust extra virgin olive oil to enhance the bread’s richness. Drizzle the oil generously both in the dough and as a topping.

Flavored Salt for Extra Flavor

Instead of using regular coarse salt, try sprinkling some flavored salt, like garlic or rosemary salt, on top of the focaccia before baking. This will impart an additional layer of flavor that complements the savory toppings.

Add More Toppings

Focaccia Barese traditionally uses tomatoes and olives, but feel free to get creative with additional toppings. Consider adding thinly sliced red onions, roasted garlic, or even some crumbled feta cheese for added flavor complexity.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Focaccia is best enjoyed fresh, but you can still store it for later use. Here are some tips for storing and maintaining your Focaccia Barese:

How to Store Focaccia

Once your focaccia has cooled to room temperature, store it in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for 2-3 days at room temperature.

Freezing Focaccia

To freeze Focaccia Barese, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. You can freeze it for up to 3 months. When you’re ready to eat, simply reheat the focaccia in the oven at 350°F (175°C) for 10-15 minutes, until it’s warm and crispy.

Shelf Life

When stored properly, Focaccia Barese will stay fresh for up to 3 days at room temperature. For longer storage, freezing is recommended.

Dietary Adaptations and Substitutions

While Focaccia Barese is naturally vegetarian and easily adaptable, here are a few substitutions for various dietary needs:

Gluten-Free Version

For a gluten-free version, substitute the bread flour with a gluten-free flour blend. Keep in mind that the texture may be slightly different, but the flavor will remain delicious.

Dairy-Free Version

This recipe is already dairy-free, as it uses olive oil instead of butter. However, if you’d like a dairy-free topping option, ensure the Parmesan cheese (if used) is replaced with a dairy-free alternative or omitted altogether.

Vegan Version

For a vegan version, be sure to use plant-based toppings and verify that the olive oil and other ingredients do not contain any animal products. This recipe is already suitable for vegans without any additional modifications.

FAQs About Focaccia Barese

1. Can I make Focaccia Barese without mashed potato flakes?

Yes, mashed potato flakes are used to make the focaccia softer and fluffier, but they are optional. If you prefer, you can omit them and increase the flour slightly to compensate.

2. How do I get the focaccia to be extra crispy?

To get an extra crispy focaccia, increase the baking time by a few minutes. Also, make sure to generously drizzle olive oil on top before baking, as this will create a crisp, golden crust.

3. Can I use other types of olives?

While Greek olives are traditional, you can substitute with other types of olives, such as Kalamata or green olives, depending on your preference.

4. Can I make Focaccia Barese in advance?

Yes, you can prepare the dough the day before and let it rise in the refrigerator overnight. Simply remove it the next day, shape, and bake as directed.

5. How should I serve Focaccia Barese?

Focaccia Barese is delicious on its own, but it can also be served as a side dish with pasta, a salad, or as an appetizer with some dipping oils. It also pairs well with Mediterranean dishes like grilled meats and vegetables.

Conclusion & Final Thoughts

Focaccia Barese is an exceptional bread that combines the best of Italian baking with the fresh, vibrant flavors of the Mediterranean. With its tender crumb, golden crust, and savory toppings, this focaccia will become a favorite at your table. The recipe is simple yet yields incredible results, making it perfect for novice bakers and seasoned professionals alike.

Experiment with different toppings and seasonings to make it your own, and enjoy the fantastic flavors that Focaccia Barese brings to every meal.