A beloved specialty from Bari featuring a soft, airy dough topped with sweet cherry tomatoes, olives, oregano, and extra-virgin olive oil. Crisp on the outside and tender inside, this rustic bread is perfect as an appetizer, snack, or alongside Italian meals.
Mash the boiled potatoes until smooth and allow them to cool slightly.
Dissolve the yeast and sugar in the warm water and let it stand for 5 to 10 minutes until foamy.
Use very ripe cherry tomatoes so their juices soak into the dough as it bakes. A generously oiled pan helps create the signature crisp, golden crust that makes Focaccia Barese unique.
In a large bowl, combine the all-purpose flour, semolina flour, and salt.
Add the mashed potatoes, yeast mixture, and olive oil. Mix until a soft dough forms.
Knead the dough for 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in size, about 1 1/2 to 2 hours.
Generously oil a large baking pan and gently press the dough into an even layer.
Scatter the halved cherry tomatoes and olives over the dough, pressing them in slightly.
Drizzle generously with olive oil and sprinkle with oregano and flaky sea salt.
Let the dough rest for 30 minutes while the oven preheats to 450°F.
Bake for 20 to 25 minutes, or until the focaccia is deeply golden with crisp edges.
Remove from the oven and drizzle with a little more extra-virgin olive oil before cooling slightly.
Slice and serve warm or at room temperature.
