Focaccia is one of the most popular types of bread in Italy and much like many Italian dishes, it has different versions all over the country. In Bari, which is a port city in the Puglia region, the most popular focaccia comes with lovely fresh cherry tomatoes, a sprinkling of oregano and olives. Other names for this type of focaccia are focaccia Barese and focaccia alla Barese.



  • 300 gr. semola
  • 700 gr. flour
  • 200 gr. mash potato
  • 25 gr. yeast
  • 15 gr salt
  • 20 gr. bread improver
  • 810 gr. warm water
  • 2 tbsp. Extra virgin olive oil


  • 200 gr. peeled tomatoes
  • 100 gr. cherry tomatoes
  • 30 gr. olives
  • 10 gr. oregano
  • 10 gr. sea salt


  • Place the flour and the semolina on the counter in a volcano-shaped mound.
  • In the middle, add the mashed potatoes, olive oil, bread yeast, improver, salt, sugar and finally the lukewarm water bit by bit while you begin to mix the dough by hand.
  • Mix the dough by hand for about 10 minutes. The final consistency should be similar to that of one’s earlobe.
  • On a large baking tray, add olive oil and lay the dough out, leaving it to rise under a damp cloth for about 2 hours
  • To check if the dough has risen sufficiently, place a small piece of dough in a glass with water. If it floats, then the rising is done
  • Cut the cherry tomatoes in half and press them into the surface of the dough.
  • Add the olives and the peeled tomatoes cut with your hands.
  • Add a pinch of salt, oregano and a little bit of olive oil.
  • Put in the oven at 190 C for about 30/35 min.


Thank you Giuseppe. Read here his interview.