Why is there a whole boiled potato in this focaccia? That’s the defining feature of Focaccia Barese (focaccia from Bari). The dough includes a mashed yellow potato combined with all-purpose and semolina flour, producing crisp edges and a tender, airy crumb.
This Bari-style focaccia is typically round and differs from the more familiar Genoese focaccia. If you prefer the classic Genoese style, see the Ultimate No-Knead Focaccia recipe for an alternative method and flavor ideas.
Table of Contents
- Why This Recipe Works
- Ingredients
- Step-by-Step Video Tutorial
- How to Make this Focaccia Barese Recipe
- Expert Tips
- Recipe FAQs
- Other Baking Recipes
- How to Make Focaccia Barese (No-Knead Recipe)
Why This Recipe Works
- No kneading required. An overnight cold ferment develops flavor and structure so you don’t need to knead.
- Year-round adaptability. Use canned tomatoes in the off-season or fresh summer tomatoes when available.
- Simple technique. No sourdough starter, no complicated folding or shaping—just straightforward steps that deliver great results.
Ingredients
This recipe uses mostly pantry staples. The key elements are potato and semolina, which together create the characteristic texture.
- All-purpose flour: The main structure for the dough. Bread flour can be used for a chewier result; you may swap up to 25% for whole wheat if desired.
- Semolina flour: Traditional in this focaccia for texture and flavor. If you don’t have semolina, substitute with all-purpose or whole wheat flour.
- Potato: One boiled and mashed yellow-fleshed potato (Yukon Gold preferred) adds softness and moisture to the crumb.
- Yeast: Instant yeast works well for no-knead recipes; active dry yeast can be used if bloomed first. If using fresh yeast, adjust quantity by weight.
- Toppings: Typical toppings include crushed tomatoes (canned whole, halved ripe tomatoes, or cherry tomatoes), green olives, dried oregano, flaky salt, and a generous drizzle of olive oil.
See the recipe card below for exact ingredient amounts and measurements.
Step-by-Step Video Tutorial
How to Make this Focaccia Barese Recipe
Step 1: Mix the liquid. In a large bowl, mash the boiled potato into the room-temperature water until the potato is fully dispersed.
Step 2: Add dry ingredients. Add all-purpose flour, semolina, yeast, and salt.
Step 3: Combine. Stir with a fork, wooden spoon, or mixer until the dough is combined.
Step 4: First rise. Drizzle with 1–2 tablespoons of extra virgin olive oil, cover, and refrigerate for about 18 hours.
Step 5: Deflate and shape. After chilling, the dough will be bubbly. Transfer it to a buttered and oiled round metal or cast iron baking dish. Fold the dough over itself a few times, turn, and place seam-side down. Use oiled hands to avoid sticking.
Step 6: Rest. Cover with a towel and let rest 1.5 hours at room temperature so it can spread naturally. Preheat the oven to 450°F (230°C) while it rests.
Step 7: Dimple and dress. Drizzle with extra virgin olive oil, dimple the dough with your fingers, then top with crushed tomatoes, green olives, oregano, and flaky salt.
Step 8: Bake. Bake 20–25 minutes until golden. Let cool about 30 minutes before slicing. Buon appetito!
Expert Tips
- Don’t skip the overnight ferment. It builds flavor and improves texture.
- Use metal or cast iron. These give a crisper bottom than glass; if you’re worried about sticking, use parchment.
- Butter the pan first. A thin layer of butter, then oil, helps the focaccia release easily after baking.
- Oil your hands. When shaping and dimpling, oiled hands prevent sticking and help form the classic crust.
Recipe FAQs
Yes. The dough rests overnight in the fridge and can be kept up to 2 days for convenience.
Store cooled focaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster oven to refresh the crust.
Yes. Slice the cooled focaccia and freeze in a single layer. Reheat from frozen at 350°F (175°C) until warmed through.
Originating in Puglia, especially Bari, this focaccia traditionally combines semolina flour and a mashed potato in the dough, then is topped with tomatoes and olives—resulting in a distinctive texture and flavor.
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If you make this Focaccia Barese or any baking recipes from this site, please rate the recipe and leave a comment — it helps others who want to try it.
How to Make Focaccia Barese (No-Knead Recipe)
12
Slices
15 mins
20 mins
20 hrs
20 hrs 35 mins
Equipment
- Round metal or cast iron baking dish — 12–14 inches in diameter
Ingredients
Base Ingredients
- 1 Yellow potato, boiled, cooled, and peeled — about 200 g
- 1½ cups (350 g) room-temperature water
- 2¼ cups (295 g) all-purpose flour
- 1 cup (130 g) semolina flour
- 2 tsp (7 g) instant yeast
- 1½ tsp (6 g) kosher salt
- 1–2 tbsp extra virgin olive oil (for the dough)
For the Baking Pan
- 1 tsp butter
- 2 tbsp extra virgin olive oil (to grease the pan)
Toppings (use to taste)
- 2 tbsp extra virgin olive oil (to oil the top)
- 1 cup tomatoes (canned whole, halved ripe tomatoes, or cherry tomatoes)
- ½ cup green pitted olives
- 1 tsp dried oregano
- 1 tsp flaky sea salt
Instructions
- Mix the liquid. Mash the boiled potato into 1½ cups room-temperature water until fully dispersed.
- Add the dry ingredients. Add 2¼ cups all-purpose flour, 1 cup semolina, 2 tsp instant yeast, and 1½ tsp kosher salt.
- Mix. Combine with a fork, spoon, or mixer until incorporated.
- Dough rise. Drizzle 1–2 tbsp olive oil over the dough, cover, and refrigerate ~18 hours.
- Deflate and shape. Transfer to a buttered and oiled round pan. Fold the dough over itself a few times and place seam-side down. Use oiled hands if sticky.
- Rest. Cover and let rest 1.5 hours at room temperature so it spreads to fill the pan. Preheat oven to 450°F (230°C).
- Dimple and dress. Drizzle 2 tbsp olive oil, dimple with your fingers, and top with tomatoes, olives, oregano, and flaky salt.
- Bake. Bake 20–25 minutes until golden. Cool ~30 minutes before slicing.
Video
Notes
Refer to the post above for step-by-step photos and tips. Watching the video can help if you want extra guidance.
I recommend weighing ingredients for consistency.
Ingredient notes:
- All-purpose flour: Bread flour will make a chewier focaccia; limit whole wheat to a quarter of the total flour.
- Semolina: Traditional and recommended, but all-purpose or whole wheat can substitute if needed.
- Potato: Use a yellow-fleshed potato for the best texture.
- Yeast: Instant yeast is convenient; if using active dry, bloom it first.
Nutrition
Carbohydrates: 33 g,
Protein: 6 g,
Fat: 8 g
Nutrition information is an approximation.
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