Focaccia barese
Puglia's tomato topped focaccia, made with potato for a soft crumb and baked until the base is crisp and oily.
- Time2 hr 15
- LevelMedium
- Costabout £1.14 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, mashed potato, yeast and salt in a big bowl. Add the water and 2 tablespoons of oil and knead for 10 minutes into a soft dough.
10 min - 2
Cover and leave for 1 hour 15 minutes until doubled in size.
75 min - 3
Oil a baking tin with 2 tablespoons of oil. Stretch the dough to fit the tin, cover and rest for 20 minutes.
20 min - 4
Heat the oven to 220°C (200°C fan). Press the tomato halves, cut side up, into the dough with the olives. Scatter over the oregano.
- 5
Drizzle with the last 2 tablespoons of oil and the flaky salt. Bake for 25 minutes until golden and crisp underneath.
25 min - 6
Slide onto a rack and leave to cool a little. It is best warm, the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.