Potato-and-semolina focaccia with tomatoes and olives
Focaccia Barese (Puglian Potato-and-Semolina Focaccia)
Golden and soft from boiled potato in the dough, its edges shattering-crisp, studded with juicy hand-crushed cherry tomatoes, briny olives and a haze of oregano — southern Italy in a pan.
- Total
- 4.3 hr
- Hands-on
- 30 min
- Hydration
- 60%
- Skill
- beginner
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Make a soft dough from 500 g durum semolina/soft-flour blend, 150 g boiled riced potato, ~300 g water, 30 g oil, 12 g salt and 7 g yeast, proof it in an oiled round pan, press in hand-crushed cherry tomatoes and olives, add oregano, salt and oil, and bake at 220°C/430°F for about 25 minutes.
Why this works
Boiled potato adds starch and moisture that keep the crumb soft and extend its shelf life; durum semolina brings a golden colour, gentle chew and nutty flavour; crushing (not slicing) the tomatoes releases juice that seasons the surface, while the well-oiled pan fries the edges to a crisp, lacy rim.
The schedule
~42m hands-on of 4.4h total · same day
- Mix & fold · 42m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 25m
- Cool · 15m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix with the potato
Combine semolina, soft flour and yeast, work in the warm riced potato, then add water, oil and salt. Mix and knead to a soft, supple dough, adding the last water as needed.
Look for: Golden, soft and slightly tacky — smoother and more pliable than a plain flour dough thanks to the potato.
- 2
Bulk ferment
Cover and let rise until doubled.
Look for: Puffy and domed, roughly doubled in the bowl.
- 3
Pan and proof
Oil a round pan well, press the dough out to the edges with oiled hands, and let it proof until pillowy.
Look for: Soft and jiggly, filling the pan; a fingertip dent fills back slowly.
- 4
Crush on the tomatoes
Dimple the dough. Halve the cherry tomatoes and crush them by hand as you press them cut-side up into the dough, so the juices soak in. Tuck in the olives.
Look for: Tomato juice runs into the dimples; tomatoes and olives sit half-buried across the surface.
- 5
Season and bake
Scatter oregano and coarse salt, pour olive oil generously over the top, and bake at 220°C/430°F until deep gold with crisp edges.
Look for: Golden top, blistered tomato skins and a crisp, oil-fried rim pulling from the pan.
- 6
Rest
Let it settle in the pan a few minutes, then lift onto a rack.
Look for: The crumb stays soft; the base and edges are crisp.
What good looks like
- Crumb: Soft, moist and tender from the potato; stays supple the next day.
- Crust: Crisp, lacy oil-fried edges and base.
- Height: Medium-thick, around 2.5–3 cm.
- Color: Deep gold with blistered, slightly charred tomato skins.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Gummy, dense crumb | Potato too wet or too much added water | Rice the potato and let it dry a little; hold back some water and add gradually. |
| Watery, soggy top | Tomatoes not drained enough or piled too thickly | Crush and press them in; let excess juice run off before adding oil. |
| Pale, soft edges | Too little oil in the pan or oven too cool | Oil the pan well and bake in a fully preheated 220°C/430°F oven. |
Storing & reheating
Storage: Keeps well 1–2 days at room temperature, loosely covered — the potato keeps it soft.
Freezing: Freeze cooled wedges up to 1 month; thaw and refresh in the oven.
Reheating: Warm in a 200°C/400°F oven 5–7 minutes to revive the crisp edges.
Contains wheat/gluten. Naturally dairy- and egg-free.
Tools & ingredients for this focaccia
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Core pantry
- Semolina flour (opens Amazon) ↗ — A pantry staple; fine semola rimacinata is ideal.
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Olives (opens Amazon) ↗ — Jarred brined olives; Taggiasca are traditional.
Required pan & tools
- Stainless bench scraper (opens Amazon) ↗ — Handles and portions sticky, high-hydration dough without adding flour.
Fresh — buy local
- Potatoes (opens Amazon) ↗ — Any waxy potato; buy fresh.
- Fresh tomatoes (opens Amazon) ↗ — Best bought fresh and local, in season.
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Why put potato in focaccia?
- Boiled potato adds starch and moisture that make the crumb especially soft and keep focaccia barese tender into the next day.
- Do I have to use semolina?
- Semola rimacinata is traditional and gives the golden colour and gentle chew; a small proportion of soft flour keeps it workable, but all-soft-flour will taste and look less like the Bari original.
Keep baking
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Source: https://www.focacciarecipe.com/recipes/focaccia-barese · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.