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Focaccia Barese

 Focaccia Barese
This focaccia has been in my mom's family for several generations. It is one of my most requested whenever I am invited to a party...I am not allowed to attend unless I bring my focaccia!—Dora Travaglio, Mount Prospect, Illinois
8 ServingsPrep: 30 min. + rising Bake: 30 min.


  • 1-1/8 teaspoons active dry yeast
  • 3/4 cup warm water (110° to 115°), divided
  • 1/2 teaspoon sugar
  • 1/3 cup mashed potato flakes
  • 1-1/2 teaspoons plus 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1-3/4 cups bread flour
  • 2 medium tomatoes, thinly sliced
  • 1/4 cup pitted Greek olives, halved
  • 1-1/2 teaspoons minced fresh or dried oregano
  • 1/2 teaspoon coarse salt


  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let
  • stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil,
  • salt, 1 cup flour and remaining water. Beat until smooth. Stir in
  • enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Cover and let rest for 10 minutes.
  • Place 1 tablespoon olive oil in a 10-in. ovenproof skillet; tilt pan
  • to evenly coat. Add dough; shape dough to fit pan. Cover and let

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Focaccia Barese (continued)

Directions (continued)

  • rise until doubled, about 30 minutes.
  • With fingertips, make several dimples over top of dough. Brush with
  • remaining tablespoon of oil. Blot tomato slices with paper towels.
  • Arrange tomato slices and olives over dough; sprinkle with oregano
  • and salt.
  • Bake at 375° for 30-35 minutes or until golden brown. Yield: 8
  • servings.
Nutritional Facts: 1 slice equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 269 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.