Focaccia barese: the original recipe from Puglia

In the meantime, wash the elongated tomatoes well and break them into a bowl, pressing them 13. Now take a mold that is 35 cm at the base and 5.5 cm high. Generously oil the bottom 14 and transfer the dough inside 15.

Press gently with your hands to widen it 16, add oil to the surface 17 and make holes with your fingers while continuing to widen the dough 18.

Add the pressed tomatoes on top, distributing them well 19 and cherry tomatoes, cut in half, around 20. Add a pinch of salt 21.

Also arrange olives on the focaccia 22 and oregano 23. Let rise for an hour and a half, then bake in a static oven preheated to 250°C for 20 minutes. Remove from the oven and serve your focaccia barese hot or warm 24.