Name: Focaccia Barese with Cherry Tomatoes and Olives
Prep time: 30 min
Cook time: 30 min
Total time: 330 min
Yield: 8 slices
Cuisine: Italian cuisine
Ingredients: 500 g all-purpose flour (plus more for dusting); 7 g active dry yeast; 350 ml lukewarm water; 10 g fine sea salt; 50 ml extra virgin olive oil (plus more for greasing and drizzling); 200 g cherry tomatoes (halved); 100 g black olives (pitted and halved); 1 tsp dried oregano; flaky sea salt (for sprinkling)

Focaccia Barese with Cherry Tomatoes and Olives - Image 1

Prep: 30 min • Cook: 30 min. A delightful variation from Puglia, this focaccia incorporates juicy cherry tomatoes and briny olives directly into the dough, creating bursts of flavor throughout the soft, chewy bread. A touch of oregano adds aromatic depth, while a generous drizzle of olive oil ensures a golden, crispy crust and tender interior.

Preparation time: 30 min
Cooking time: 30 min
Total time: 5 hrs 30 min
Servings: 8
Course: Pastry or Bakery
Complexity: Easy

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Scale:

Ingredients

Dough

18oz all-purpose flour(plus more for dusting)
0oz active dry yeast
11 5/6 fl oz lukewarm water
0oz fine sea salt
1 2/3 fl oz extra virgin olive oil(plus more for greasing and drizzling)

Topping

7oz cherry tomatoes(halved)
4oz black olives(pitted and halved)
1 tsp dried oregano
flaky sea salt(for sprinkling)

Instructions

Making the Dough

In a large bowl, dissolve the yeast in lukewarm water. Let it sit for 5 minutes until foamy.
Add the flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
Gradually add 2 tablespoons of olive oil and knead the dough in the bowl for about 5-7 minutes, until it's smooth and elastic. The dough will be quite sticky.
Drizzle the remaining 3 tablespoons of olive oil over the dough, ensuring it's coated. Cover the bowl with plastic wrap and let it rise in a warm place for 2-3 hours, or until doubled in size.

Assembling and Baking

Preheat your oven to 220°C (425°F). Lightly grease a large rectangular baking sheet (approx. 30x40 cm) with olive oil.
Gently transfer the risen dough to the prepared baking sheet. With oiled hands, gently stretch and press the dough to fill the pan, being careful not to deflate it too much. Let it rest for 15 minutes.
Arrange the halved cherry tomatoes and olives evenly over the surface of the focaccia. Using your fingertips, gently press them into the dough, creating characteristic dimples.
Drizzle generously with more extra virgin olive oil, sprinkle with dried oregano and flaky sea salt.
Bake for 25-30 minutes, or until golden brown and cooked through. The crust should be crisp and the interior soft.
Remove from the oven, transfer to a wire rack, and let cool for a few minutes before slicing and serving.

Nutrition

Servings: 8
Serving size (imperial): 5.3 oz

Nutrient	Per serving	Per 100 g	Total (8 servings)
Calories	320.5 kcal	213.7 kcal	2,564 kcal
Protein	6.8 g	4.5 g	54.4 g
Fat	14.2 g	9.5 g	113.6 g
Carbs	42.1 g	28.1 g	336.8 g

Tips

For a richer flavor, consider using a good quality extra virgin olive oil from Puglia.
If your oven has a fan, turn it off during baking to prevent the focaccia from drying out too quickl
Serve warm as an appetizer, with meals, or as a delightful snack on its own.

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Ingredients

Dough

18oz all-purpose flour(plus more for dusting)
0oz active dry yeast
11 5/6 fl oz lukewarm water
0oz fine sea salt
1 2/3 fl oz extra virgin olive oil(plus more for greasing and drizzling)

Topping

7oz cherry tomatoes(halved)
4oz black olives(pitted and halved)
1 tsp dried oregano
flaky sea salt(for sprinkling)

Instructions

Making the Dough

In a large bowl, dissolve the yeast in lukewarm water. Let it sit for 5 minutes until foamy.
Add the flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
Gradually add 2 tablespoons of olive oil and knead the dough in the bowl for about 5-7 minutes, until it's smooth and elastic. The dough will be quite sticky.
Drizzle the remaining 3 tablespoons of olive oil over the dough, ensuring it's coated. Cover the bowl with plastic wrap and let it rise in a warm place for 2-3 hours, or until doubled in size.

Assembling and Baking

Preheat your oven to 220°C (425°F). Lightly grease a large rectangular baking sheet (approx. 30x40 cm) with olive oil.
Gently transfer the risen dough to the prepared baking sheet. With oiled hands, gently stretch and press the dough to fill the pan, being careful not to deflate it too much. Let it rest for 15 minutes.
Arrange the halved cherry tomatoes and olives evenly over the surface of the focaccia. Using your fingertips, gently press them into the dough, creating characteristic dimples.
Drizzle generously with more extra virgin olive oil, sprinkle with dried oregano and flaky sea salt.
Bake for 25-30 minutes, or until golden brown and cooked through. The crust should be crisp and the interior soft.
Remove from the oven, transfer to a wire rack, and let cool for a few minutes before slicing and serving.

Nutrient

Per serving

Per 100 g

Total (8 servings)

Calories

320.5 kcal

213.7 kcal

2,564 kcal

Protein

6.8 g

4.5 g

54.4 g

Fat

14.2 g

9.5 g

113.6 g

Carbs

42.1 g

28.1 g

336.8 g