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Focaccia Barese

This focaccia has been in my mom's family for several generations. It's one of my most requested recipes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! —Dora Travaglio, Mount Prospect, Illinois
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    8 servings


  • 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, 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. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let 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.
Nutrition Facts
1 slice: 142 calories, 4g fat (0 saturated fat), 0 cholesterol, 269mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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  • Rochelle
    Jun 12, 2020

    Many years ago I ate commercial focaccia and was unimpressed. When I saw this recipe I knew I had to try it. My husband and I loved it. I can't wait to make it for company. Although it serves 8 people my husband and I could not stop eating it and ate it all. No we are not fat but are lovers of good food. But a big question. The recipe said to use 1 3/4 c of flour. The mixture would not take that much flour. I used the cup plus maybe a 1/4 c. Is the recipe wrong or do I have a problem? Also I let mine rise in an 8 qt instant pot on the yogurt low 30 min setting. It was so fast and easy.

  • jpt22t
    Apr 24, 2020

    This is an excellent recipe. I made this in my old Bread Machine (Magic Chef Model 200). I purchased this machine in a thrift shop and it does not mix ingredients or bake very well. That's fine with me, I mix the dough ingredients a little by hand, add to the Bread Machine, remove the dough after rising and bake in the oven. I love my Magic Chef b/c it finishes the mixing and the dough rises perfectly every time in 1 1/2 hours. For this recipe dough, I mixed the dough ingredients in a bowl (I didn't proof) and placed in my Pam sprayed Magic Chef. Then I set it to #7: "dough", the bell sounded 1 hour 30 minutes later. I removed the dough and let it rest for 10 minutes, and then, followed Step 3 for the second 30 minute rise. I used a 10" cast iron pan as recommended. For Step 4, I made the dough dimples, and mixed 1 tablespoon Olive Oil and 1/2 teaspoon dry Basil and brushed on the dough. I didn't have tomatoes or olives so my Focaccia had no topping other than the olive oil and basil. My Focaccia was ready in 30 minutes. This is a marvelous Focaccia. I think the potato flakes kick it up a notch! I've made it 3 times already. Yum.