Focaccia Genovese with Cherry tomatoes and herb

Love. Bread.


There are two types of chefs that exist in the world. Chefs who enjoy the art of cooking and chefs who revel in the science of baking.  My style has always leaned towards the art of cooking.  I like to open up my pantry and see what I can do with the different colors of ingredients on the shelves.  Sometimes I don’t even know what I’m going to make until it is done.  Adding a little of this, a touch of that; then throw in a pinch of love and voila! We have a meal. 

Focaccia is completely opposite.  It requires the science of baking. When you look into your pantry, you need to have the right ingredients, be accurate in your measurements and patient with the process. When you follow the recipe, amazing things can happen in your kitchen. Good bread takes time; and – of course – a pinch of love.  

For all my bakers in the audience. This recipe is for you.




Bari's Organic Olive Oil

4 ¾ cups – all-purpose flour

1 cup – warm water plus ½ cup warm water separate

1 tablespoon – sugar

1 tablespoon – salt

1 packet – active dry yeast

1/2 cup – mix chopped fresh herbs, basil, rosemary and parsley

1 cup – cherry tomatoes

2 – 16x11 baking sheets

Bari’s Organic Olive Oil





Step 1: Prepare the Dough

·        In a large mixer bowl, add 1 cup of warm water

·        Add 1/4 cup of Bari’s Olive Oil

·        Add sugar, salt and half the flour

·        Mix on low speed to combine

·         In 1/4 cup of warm water add the yeast and let rest for a few minutes

·        Then add to the mixer.

·        Little by little add the rest of the flour and chopped herbs

·        Mix on low for 15 minutes.

·        In a floured counter top, dump the dough and cover immediately with a kitchen towel.

·        Let it rest for 15 minutes.



 Step 2: Knead the Dough

·        Next, knead the dough a few times and split in half.

·        Add 3 tablespoon of Bari’s Olive Oil in the center of the 2 baking sheets

·        Put the dough in the center of each one

·        Using your finger, try to deflate a little bit

·        Add 2 table spoon of Bari’s Olive Oil on top of the dough

·        Let it rest in a warm area for 1 hour (note: the oven works great for this)



 Step 3: Stretch the Dough

·        Next, stretch the dough trying to cover the rest of the baking sheet

·        Using your fingertips, pressure the dough creating indentations

·        Sprinkle the dough with salt

·        Let it rest in dark warm place 40 minutes.

 Step 4: Season the Dough

·        Next, add 3 tablespoon of warm water on top of the dough

·        Add 3 tablespoon of Bari’s Olive Oil on top.



  Step 5: Top the Dough

·        Next, with a knife make small cuts on each of the cherry tomatoes (make sure to cut the tomatoes of top to the dough so the juices will fall on top; just enough to help you split them apart with your fingers)

·        Spread all the half tomatoes on top of the dough

·        Allow the dough to rise one more time for 40 minutes.









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