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Focaccia barese (tomato and olive focaccia)

Name: Focaccia barese (tomato and olive focaccia)
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: For the dough; 240ml lukewarm water; 5g instant dried yeast; 1 tsp caster sugar; 400g strong white bread flour, plus extra to dust; 2 tsp fine sea salt; For the topping; 250g cherry tomatoes; 3 tbsp extra-virgin olive oil, plus extra to drizzle; 40g pitted green olives (ideally baresane or nocellara); ½ tsp dried oregano; Specialist kit; 23cm round cake tin or cast iron pot

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 31 Aug 24
Updated: 11 Sep 24

Focaccia barese (tomato and olive focaccia)

While Liguria is regarded as the home of focaccia, down in Puglia – the home of some of Italy’s best breads – this round loaf studded with the region’s famous cherry tomatoes and olives takes pride of place in panetteria (bakery) windows. Discover our full guide to the wonderful food of Puglia.

Have you tried sfincione (Sicilian focaccia pizza) yet?

Easy
September 2024

Test kitchen approved

Serves 8
Hands-on time 45 min, plus 2-4 hours proving. Oven time 25 min, plus simmering time 30 min

Have you tried sfincione (Sicilian focaccia pizza) yet?

Nutrition: per serving

Calories: 503kcals
Fat: 24g (6.8g saturated)
Protein: 16g
Carbohydrates: 54g (6.5g sugars)
Fibre: 3.8g
Salt: 2.2g

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Ingredients

For the dough

240ml lukewarm water
5g instant dried yeast
1 tsp caster sugar
400g strong white bread flour, plus extra to dust
2 tsp fine sea salt

For the topping

250g cherry tomatoes
3 tbsp extra-virgin olive oil, plus extra to drizzle
40g pitted green olives (ideally baresane or nocellara)
½ tsp dried oregano

Specialist kit

23cm round cake tin or cast iron pot

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Method

Add 240ml lukewarm water to the bowl of a stand mixer fitted with a dough hook, then stir in the yeast and sugar. Tip in the flour and salt, then mix at a low speed for about 2 minutes or until combined and forming a dough. Increase the speed to medium and mix for about 8 minutes until smooth and elastic. (Or knead by hand for 12-15 minutes on a dusted worktop – it’s soft and sticky, but don’t be tempted to add extra flour.)
Tip the dough onto the worktop, shape into a rough ball, cover with the upturned bowl, then leave at room temperature to rise for 1 hour or until roughly doubled in size.
Meanwhile, prepare the tomatoes. Over a bowl or the sink, tear the tomatoes in half with your hands (tearing helps to remove some of their excess liquid). Put the torn tomatoes in a bowl, season with a pinch of salt and set aside.

When the dough is ready, pour 1 tbsp oil into the tin/pot. Transfer the dough to the tin/ pot, then pour another 2 tbsp oil on top. Use lightly oiled hands to gently coax and stretch the dough to fill the tin/pot. Press your fingers into the dough to create a dimpled effect.
Add the tomatoes, lightly pushing them into the dough to keep them in place. Do the same with the olives, then sprinkle over the oregano. Cover and leave to rise at room temperature for 1½ hours or so or until puffed up.
When the dough is nearly ready, heat the oven to 240°C fan/gas 10 with a baking stone or large oven tray/baking sheet inside so it gets really hot. Slide the tin/ pot onto the hot stone or tray/ sheet in the oven and bake for 20-25 minutes until crisp on the base and golden on top. A little charring on the tomatoes and olives is fine (and encouraged!)