Ingredients
• 400 g semolina flour (or a mix of semolina and 00 flour)
• 150 g boiled potato, riced
• 300 ml lukewarm water
• 7 g active dry yeast
• 1 tsp sugar
• 10 g fine salt
• 100 ml extra-virgin olive oil (plus more for the tray and drizzling)
• 200 g cherry tomatoes, halved
• 100 g black olives (pitted)
• Dried oregano, to taste
• Coarse sea salt, for finishing
Preparation
1. Dissolve the yeast and sugar in the lukewarm water. Let stand for 10 minutes.
2. Combine the flour, riced potato, and salt in a large bowl. Add the yeast water and 3 tbsp of olive oil. Mix until a sticky, shaggy dough forms.
3. Knead for 8–10 minutes — the dough will be softer and slightly stickier than bread dough. Oil a bowl, place the dough inside, cover, and let rise for 1.5–2 hours until doubled.
4. Generously oil a baking tray (this is crucial — Barese focaccia is all about that crispy, oily base). Tip the dough onto the tray and gently stretch it with your fingers to fill the pan. Cover and rest for 30 more minutes.
5. Preheat oven to 220°C (430°F). Press the cherry tomato halves cut-side down firmly into the dough. Scatter the olives, drizzle generously with olive oil, sprinkle with oregano and coarse salt.
6. Bake for 25–30 minutes until the top is golden and the base is deeply crisp. Cool slightly before cutting and serve warm.
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