A proper focaccia barese is nothing like the flat Roman focaccia sold by the slice in most Italian bakeries outside of Puglia. The dough here is almost pourable: 60% hydration, enriched with olive oil, finished in an oil-pooled pan so the bottom fries gently while the top gets its crust. The crumb is open and chewy. The surface, dimpled deep.
We bake ours with cherry tomatoes pressed into the surface in the traditional style, then spread the black olive pate across the top while it’s still hot from the oven. The heat softens the pate and lets it absorb into the bread instead of sitting on top.
It takes the better part of an afternoon. The time is almost entirely passive.
Set servings and units first. You can change them anytime.
Combine the flour, yeast, and sugar in a large bowl. Add 2 tsp fine salt. Pour in 1.25 cups cold water and 4 tsp olive oil. Mix with a fork until a shaggy, sticky dough forms.
Turn out onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. The dough will remain tacky: do not add more flour. Form into a ball.
Place in a lightly oiled bowl. Cover with a damp cloth and leave at room temperature for 60 minutes until roughly doubled.
Pour 3 tbsp olive oil into a 13 in round baking pan. The oil should pool visibly at the bottom. Transfer the risen dough into the pan and press it gently toward the edges. If it springs back, rest 10 minutes and try again.
Press the halved cherry tomatoes firmly into the dough surface, cut side up. Drizzle 4 tsp more olive oil over the surface. Sprinkle with dried oregano and a pinch of coarse salt. Cover loosely and leave to rise for 90 minutes.
Heat the oven to 480°F static (no fan). Bake for 18 to 22 minutes until the top is deep golden and the underside is browned when you lift the edge with a spatula.
Remove from the oven. While the focaccia is still hot, spread the Gusta black olive pate across the surface in a rough, uneven layer. The heat will loosen it and let it absorb into the bread. Cut into squares and serve warm.
You made Focaccia Barese con Patè di Olive Nere. Time to eat.
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The oil in the pan is not a light greasing: it should pool. When you transfer the dough, it sits in oil. That is what gives focaccia barese its fried, crisp underside. Skimp here and you get a different bread entirely.
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