Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make barese focaccia.

1 10 oz pizza dough

5ea. Cherry tomatoes. (cut in half)

10 ea. Cured black olives.

10 ea. Castelvetrano olives

1 tsp. rosemary

1 tsp. Maldon Sea salt

½ tsp. fennel seed

½ tsp oregano

¼ cup olive oil

1. Place dough in a small, greased oven safe pan, cover and let rise for at least one hour.

2. Once the dough has risen, it should have doubled in size and should be filled with air pockets.

3. Stretch the dough to fill the pan by adding the Castelvetrano olives making sure to press down on the dough sinking them to the bottom while moving the dough to the edges of the pan.

4. Repeat this process with the cured olives and the cherry tomatoes.

5. Sprinkle the top of the dough with the fennel seed, oregano, rosemary and the Maldon Sea salt.

6. Drizzle the dough with the olive oil.

7. Bake at 450 degrees for 15 minutes.