Pizza Bari-style

Bari-style pizza or focaccia is a key part of Puglian cuisine. No one in Italy is not familiar and does not love this pizza. It is a bread-like, leavened pizza with a topping of tomatoes. Its peculiarity, however, and its real secret, is in the dough made with a mashed boiled potato, which gives it a unique softness. Olives and tomatoes sink sumptuously into the dough and blend with it. A generous dose of olive oil completes the ensemble, making it softer, fragrant and genuinely Puglian.



  • strong flour 250 grams
  • durum wheat flour 250 grams
  • potatoes A boiled potato weighing about 150g
  • extra virgin olive oil Two tablespoons of extra virgin olive oil
  • salt A teaspoon of salt
  • sugar A teaspoon of sugar
  • brewer's yeast 15 grams
  • water 300 millilitres


  • cherry tomatoes 200 grams
  • oregano

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100 minutes Total time
25 minutes Active time
Serves 6 persons
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Dissolve the yeast in warm water. Pour all the flour onto a pastry board and add the mashed potato, then the yeast. Mix, then add sugar, salt and mix adding more warm water if necessary. When the dough is soft and smooth enough, roll it out in a generously oiled pan, press the olives into the dough and let rise in a warm place (under a radiator or in the oven on 50 degrees). Allow a minimum of an hour, then top with halved cherry tomatoes previously seasoned with olive oil, oregano and salt. Bake for about 30 minutes at 200 °C.

Don’t forget to add the boiled potato to the dough: it will give it a unique lightness and softness.
The Bari people love this pizza, and would eat it more or less day and night if given the chance. Excellent for an afternoon snack or to take to the seaside, it is also fabulous if accompanied by a cold beer and, perhaps, a few slices of salami.