Barese focaccia: the original recipe from Puglia

Make the folds starting from one side towards the middle of the dough

Step 17
Close the dough by overlapping the two flaps

Step 18
Fold in half and seal the dough into a package

Step 19
Turn the dough over on the work surface in a twisting motion until it forms a ball.

Step 20
Place the ball in an oiled bowl. Let the bare focaccia dough rise until doubled in size, about 3 hours.

Step 21
Butter a 10-inch (26 cm) baking pan

Step 22
Once the rising time is up, pour the dough directly into the pan.

Step 23
Stretch the dough out by spreading it with your hands. To make this easier, let the dough rest for 10 minutes.

Step 24
Create dimples by pressing the dough with your fingertips

Step 25
Arrange the halved cherry tomatoes, pressing them gently so that they sink into the dough.

Step 26
Add the green olives between the cherry tomatoes

Step 27
Season the focaccia barese with oregano leaves

Step 28
Drizzle with extra virgin olive oil

Step 29
Cover with plastic wrap and let rise for about 20 minutes.