Focaccia Barese with Olives

July 19, 2026

For one large focaccia in a round baking tray 30-32 cm in diameter.

  • 500 g of 00 flour*, sifted
  • 375 ml of tepid water
  • 15 g of fresh yeast, crumbled (use slightly less during summer months)
  • 12 g of salt
  • 8-10 g of sugar

* alternatively mix: 250 g of 00 flour with 250 g of semola (or even higher ratio off semola to 00 flour – which is how I like to bake my focaccia)

To finish:

  • 4 tablespoons of olive oil plus more for the tray,  don’t be shy with the olive oil
  • about 10 large green olives (with the stone)
  • some salt
  • some dry oregano (optional)

In a little bowl stir together the crumbled fresh yeast, the sugar and about 50 ml of lukewarm water (never hot!).  Sift some flour on top – about a tablespoon, cover with a plate and leave in a warm place for about 10 minutes (the yeast mix should increase in volume and show some bubbles by that time).

Sift the flour or flours into the mixing bowl of a standing mixer.

Make a well and pour in the yeast starter along with some more water (not all at once).

Start working the dough on a lower speed with the dough hook attached. Gradually pour in the remaining water working the dough all the while.

As soon as the water has been absorbed add the salt.

Work the dough for a further 7 minutes or so. The mixture should turn smooth and elastic.

Transfer the dough to a lightly oiled large bowl, cover with cling film and leave to rise at room temperature for about two hours or until it doubles in size.

Generously brush the baking tin with olive oil.

Transfer the risen dough into the oiled tray, spread the dough toward the edges helping yourself with your fingers.

Cover the baking tray with a kitchen towel or cling film and leave to rise, roughly to double in size.

Massage four tablespoons of olive oil all over the top of the risen dough.

Insert sparingly the olives, sprinkle  some oregano and some salt on top.

In the meantime preheat the oven to 250 C, static.

Place the baking tray in the oven and bake for 15-20 minutes, depending on the oven. I need 18 minutes in the oven for the bread to turn golden in colour and bake through.

Take the baking tin out of the oven and let the focaccia cool down slightly before slicing.