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Barese focaccia crowned with tomatoes and olives has a crispy bottom and pillowy interior. A vegetarian mediterranean bread that's fresh, family-friendly, and perfect for sharing.
In a large bowl, combine lukewarm water and instant yeast, letting it sit for 5 minutes until foamy.
Mix in mashed potato and 2 tablespoons of olive oil, then gradually add the flour and 1 teaspoon of salt. Knead until a sticky but elastic dough forms—about 8 minutes by hand or 5 minutes with a stand mixer.
Cover the bowl and let the dough rise at room temperature until doubled, about 90 minutes. Oil a large baking pan generously, then gently press the risen dough into the pan, stretching it to the edges while preserving air bubbles for a pillowy texture.
Top dough evenly with halved cherry tomatoes (cut side up) and black olives, pressing them slightly into the dough. Drizzle with remaining olive oil, sprinkle with oregano and the remaining salt.
Let the assembled focaccia rise uncovered for 30 minutes while preheating oven to 425°F (220°C) for proper bottom crisping. Bake for 25–30 minutes until the bottom is golden and crisp and the top is lightly browned. Cool 10 minutes before slicing.
