Focaccia Barese con Olive
The soft, thick focaccia from Bari topped with cherry tomatoes, black olives and oregano. Dimpling the surface deeply with your fingers before it bakes creates the pockets that trap the olive oil, giving focaccia its signature moist, dimpled crust.
Ingredients
Instructions
Mix flour, yeast, water and 40ml oil into a dough, knead 8 minutes.
Oil a deep 30x40cm tray, place dough in and stretch to fill.
Prove 1.5 hours until very puffy.
Dimple surface deeply, press cherry tomatoes and olives into the dough.
Drizzle with remaining olive oil, scatter oregano and sea salt.
Bake at 220C for 25 minutes until deep golden and crispy underneath.
Cool slightly before cutting into squares.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.