focaccia barese
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A delicious homemade focaccia bread, typical of Southern Italy.
Course Appetizer, Main Course
Cuisine Italian, Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 2 hours
Total Time 40 minutes
Servings 2 people
Calories 1474kcal


  • 350 gr Organic bread flourflour You can substitute this with some grams of whole wheat flour
  • 3 gr Fresh yeast
  • 1 Boiled potato
  • 180 gr Warm water
  • 3 tablespoons Extra virgin olive oil
  • 12 gr Pink Himalayan Salt
  • Cherry tomatoes or olives
  • Oregano


  • First, boil a potato until it’s tender. Let it cool down and then mash it.
  • To make this focaccia, you can either use your hands or a stand mixer. I used my hands since it’s so simple and quick.
  • Melt the fresh yeast in 150 gr warm water (we’re going to add the rest later), add a pinch of sugar if you want.
  • Put the flour on the kitchen counter, make a hole and pour 150 gr of water+yeast, mashed potato and oil. 
  • Knead the dough, add the other 30 gr of water and salt, and keep kneading. 
  • Let it rise, in a covered bowl, until it doubles.
    In Summer, it’ll take a little less (around two/three hours). If you make this focaccia in Winter, place the bowl inside the oven with just the light switched on.
  • When the dough has doubled, spread it in an oiled round baking tray (diameter 28 cm). I used two smaller baking trays.
  • Make some holes (not too deep) on the surface, put the sliced cherry tomatoes and oil if you appreciate it. Sprinkle with oregano and let it raise for another hour.
  • Preheat the oven at 250°C. Bake the focaccia for 15/20 minutes or until golden brown. Just be sure to check the bottom.
    If you want this to be a complete meal, add a protein source like non-fat cheese, bresaola…


Calories: 1474kcal