Focaccia Barese is the signature style of focaccia from Bari, Puglia. It is known for its high hydration, soft, dimpled interior, and a unique topping of tomatoes, oregano, and olives. The dough often incorporates a small amount of boiled potato, which keeps the crumb tender and moist.

Prep Time	Cook Time	Serves
2 hours 30 minutes (Rising)	25 minutes	8-10

Part A: Ingredients

• Dough: 3 cups ’00’ or All-Purpose Flour, 1 cup Warm Water, 1 cup Cold Mashed Potato (or finely puréed boiled potato), 2 tsp Active Dry Yeast, 2 tsp Salt.
• Topping: 1 cup Cherry or Grape Tomatoes (halved), 1/2 cup Pitted Black Olives (Taggiasca or Kalamata), 3 Tbsp Olive Oil (plus extra for the pan), 1 Tbsp Dried Oregano, Coarse Sea Salt.

Part B: Instructions

Step 1: Make the Dough

1. In a large bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
2. Add the cold mashed potato, flour, and salt. Mix with a wooden spoon or stand mixer until a shaggy, wet dough forms.
3. The dough will be very sticky. Cover the bowl and let it rise in a warm place for 1 hour, or until doubled in size.

Step 2: Second Rise and Stretching

1. Drizzle a $9 \times 13$ inch baking pan generously with olive oil.
2. Pour the sticky dough into the prepared pan. Gently stretch and spread the dough with oiled fingers to loosely cover the bottom of the pan. The dough will resist.
3. Cover the pan and let it rest for another 30 minutes.
4. After resting, gently stretch the dough again until it fills the entire pan evenly.

Step 3: Dimple and Top

1. Preheat the oven to $425^{\circ} \text{F}$ ($220^{\circ} \text{C}$).
2. Using well-oiled fingers, firmly press down into the dough to create deep dimples across the entire surface.
3. Arrange the halved tomatoes (cut side up) and olives evenly over the top, pressing them into the dimples.
4. Drizzle generously with 3 Tbsp of olive oil, sprinkle with dried oregano, and a pinch of coarse sea salt.

Step 4: Bake

1. Bake for 20–25 minutes, or until the Focaccia is puffed, golden brown, and the bottom is crisp (check by lifting an edge).
2. Remove from the pan immediately and let cool slightly on a wire rack.

Step 5: Serve

• Serve warm or at room temperature, cut into squares.