Crispy Pugliese Focaccia Barese with Sun-Dried Tomatoes

Discover the art of Southern Italian baking with this authentic Focaccia Barese recipe. Known for its incredible texture, this bread combines a soft, potato-enriched interior with a famously crunchy semolina crust that sets it apart from all other focaccia styles found across Italy.

Focaccia Barese is a regional specialty from Bari, Italy, celebrated for its unique preparation and distinct flavor profile. Unlike standard focaccia, this version incorporates mashed potatoes into the dough, resulting in a soft, airy crumb that contrasts perfectly with the crispy, semolina-dusted bottom.

Topped with fresh, hand-crushed tomatoes, salty black olives, and aromatic oregano, this bread is a masterclass in simple, high-quality ingredients coming together to create something truly exceptional. Follow these steps to recreate this bakery-style classic at home, focusing on the specific techniques that ensure a crispy exterior and tender center every single time you bake it.

Ingredients

Why this recipe works

The combination of potato-enriched dough and a high-heat bake is essential for the texture of this bread. The starch from the potato keeps the interior moist and tender, while the high oven temperature creates a rapid rise and a crisp, golden-brown crust. Using semolina as a dusting agent on the bottom of the pan acts as a barrier and a texture enhancer, ensuring the base becomes incredibly crunchy rather than soggy.

The specific dimpling technique is not just for aesthetics; it is a functional step that creates pockets for the toppings. When you press the tomatoes and olives into the dough, their juices release and meld with the olive oil, creating a flavorful, caramelized surface.

This process ensures that every bite contains a perfect balance of bread, fruit, and oil, which is the hallmark of traditional Pugliese baking and essential for achieving the authentic flavor profile.

Notes and substitutions

For the dough, ensure it has been properly proofed according to your preferred potato-focaccia recipe before starting the assembly. The quality of your olive oil is paramount in this recipe, as it provides both the cooking medium for the crust and the final finish.

Use a high-quality, peppery extra virgin olive oil to complement the acidity of the tomatoes and the earthiness of the oregano. If you cannot find Bari olives, any firm, brine-cured black olive will work.

Regarding equipment, a cast-iron pan is highly recommended because it retains heat exceptionally well, which is critical for achieving that signature crispy bottom crust in a short baking time.

If you do not have cast iron, a heavy-gauge round baking pan will suffice, but be sure to preheat the pan slightly if possible to mimic the effect. Always use fresh, ripe tomatoes if available, as they provide the best flavor, but canned whole peeled tomatoes that have been hand-crushed are a reliable alternative.

• Bari olives: Any high-quality black olive like Castelvetrano or Gaeta olives will provide a similar briny depth if Bari olives are unavailable.
• Potato-enriched dough: Standard high-hydration focaccia dough can be used, though the potato adds a distinct tenderness to the crumb that is characteristic of this regional style.

Equipment

• 12-inch cast-iron pan or round baking pan
• mixing bowl
• sharp knife
• oven