FOCACCIA BARESE The best Focaccia Bread Recipe
Focaccia Barese is arguably the GRANDMOTHER of all focaccia recipes and it’s not hard to see why. Once you bite into a slice of this golden disc of goodness, the sweet cherry tomatoes mixed with dry oregano and sea salt will transport you to the seaside in Bari, Italy. This focaccia barese recipe is a high hydration dough and while crunchy on the outside, it is light and fluffy all the way through with a rustic highlight thanks to the addition of wholemeal flour.

Find out the secrets of this MASTERPIECE, created by prize winning pizza chef Mark Paterno…and then make your own. Thankfully this recipe makes 3 focaccia bases, because trust me, you won’t want to share!

Watch Focaccia Barese video recipe:

AMAZING FOCACCIA BARESE The Best Focaccia Bread Recipe

focaccia barese recipe

INGREDIENTS: (This will make 3 portions)
1.4kg/6 cups water
1.6kg/6.5 cups 00 Le 5 Stagioni Flour (extra for kneading)
400g/3 ¼ cups Le 5 Stagioni Mora Integrale Flour (Wholemeal)
60g/4 tablespoons salt
40g/2.67g Extra virgin olive oil (EVOO) –plus extra for drizzling!
10g/0.35oz fresh yeast
200g cherry tomatoes (cut in half)
Dried oregano
Sprinkle of sea salt

Large mixing bowl
Table or bench space
Baking tray
Plastic film (Glad Wrap)
Your hands!


  1. Focaccia Barese is high hydration dough and the recipe starts by adding water to a large mixing bowl.
  2. Next, add 10% of flour (160g) to the water and mix well using your hands, before adding another 100g and continuing to mix and creating a creamy consistency. Make sure you mix until there are no lumps!
  3. Break up the fresh yeast adding it into the bowl – this is an important start the focaccia barese recipe!
  4. Next – you need patience and a little speed! Start to drop the flour into the mixture, just a portion at a time and combine it as you go. This will take around 10 minutes to make sure it incorporates really well.
  5. When you have added half of the plain flour in, switch to the Mora/Wholemeal flour, adding at least half and combining it then finish off the rest of the plain before mixing the second portion through.

VINCENZO’S PLATE TIP: Mix the flour through quite fast for the best focaccia barese result – and don’t worry, it should be sticky!

  1. Add 60g of salt and mix it through until combined.
  2. Once you have incorporated all the flour and the dough starts to thicken up, knead it by folding it over with both hands, and pressing down. Repeat this a number of times, and once it all comes together, transfer the ball of dough onto your bench and continue to work it well.
  3. You will need to work the high hydration focaccia barese dough until it stops breaking off, adding a small sprinkle of flour only if you need it.
  4. Finally, the magic touch – drizzle the extra virgin olive oil over the top of your dough and fold it in a few times ensuring it is fully incorporated.
  5. Once you try to pull at the dough and it no longer breaks off, it’s ready!
  6. At this point, transfer the focaccia barese dough into a clean bowl, drizzle some EVOO ove the top and cover it with plastic wrap before leaving it to rest for hours.

VINCENZO’S PLATE TIP: Use the plastic wrap to cover the actual dough, not the rims of your bowl!


  1. Once the dough has rested, break off pieces of the dough (weighing them) and roll out 600g balls.
  2. To roll them out, get your fingers underneath the ball and twist it around, repeat this a few times – trying to be fast – until you get a nice round dough ball.
  3. Once you have rolled these out, leave them on your bench, covered for another 4 hours.


  1. Preheat your oven to 250°C.
  2. Get a pizza tray, and line it with EVOO, making sure it is spread all over.
  3. Add a generous sprinkle of flour onto your bench, then transfer one of the dough balls on top.
  4. Using all the tips of each of your fingers, press down gently on the dough out into a circle shape until it is almost the same size as the tray.
  5. Now transfer the focaccia onto your (well-oiled) tray and drizzle some EVOO on top, spreading it all over the top of the dough.
  6. Before adding any toppings, create indentations in the dough using your 2 index fingers, then put the cherry tomatoes on top, pressing them in gently.
  7. Sprinkle a generous amount of oregano on top of the focaccia along with a final touch of sea salt.
  8. Place the Focaccia bread in the oven for 12-15 minutes or until it turns slightly golden.

focaccia pugliese

focaccia recipe pugliese

AS IT IS!!! Focaccia Barese can be enjoyed hot or cold AND on its own or with freshly sliced cold meats and cheese such as mortadella, provolone…drooling yet?

You can also serve this cut up in slices on an antipasto board.

focaccia barese

E ora si mangia…Vincenzo’s Plate!!!


I suggest you to recreate these yummy recipes:

whole wheat pizza dough recipe

how to make ciabatta bread


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