Focaccia from Bari Recipe

Name: Focaccia from Bari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups (500 g) all-purpose flour (see Notes); 1 (0.25-ounce [7-g]) package active dry yeast; 2 teaspoons (10 mL) sugar; 2 teaspoons (10 mL) salt; 2 cups (473 mL) warm water (105-110F [40-43C]); 1/2 cup (118 mL) extra virgin olive oil; 1 (14-ounce [392-g]) can whole tomatoes; 2 teaspoons (10 mL) dried oregano; 2 tablespoons (30 mL) capers; 1/2 cup (118 mL) green or black olives (optional, but highly recommended); Sea salt, to taste

Servings: persons

2 1/4 cups (500 g) all-purpose flour (see Notes)
1 (0.25-ounce [7-g]) package active dry yeast
2 teaspoons (10 mL) sugar
2 teaspoons (10 mL) salt
2 cups (473 mL) warm water (105-110F [40-43C])
1/2 cup (118 mL) extra virgin olive oil
1 (14-ounce [392-g]) can whole tomatoes
2 teaspoons (10 mL) dried oregano
2 tablespoons (30 mL) capers
1/2 cup (118 mL) green or black olives (optional, but highly recommended)
Sea salt, to taste

1
In a large bowl, combine the flour, yeast, sugar, and salt and mix well.
2
Slowly add the water and mix with your hands, breaking up any lumps.
3
When the dough is smooth (it should be almost runny), cover it with a towel, wrap the bowl in a warm blanket, and let the dough rise in a warm spot for at least 1 1/2 hours.
4
The dough should double in size and have bubbles at the end of the rising.
5
If you want a thicker focaccia, let the dough rise for an additional 1/2 hour.
6
Meanwhile, preheat the oven to 400F (200C).
7
Generously brush the bottom and sides of a large baking pan with olive oil, leaving no dry spots.
8
Spoon the focaccia dough into the pan and spread evenly.
9
Spread the canned tomatoes on the surface of the dough and sprinkle with oregano and capers (and olives, if desired).
10
Sprinkle with sea salt and drizzle with a little olive oil.
11
Bake for 45 minutes.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups (500 g) all-purpose flour (see Notes), 1 (0.25-ounce [7-g]) package active dry yeast, 2 teaspoons (10 mL) sugar, 2 teaspoons (10 mL) salt, and more.

Yes, Focaccia from Bari falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Focaccia from Bari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions