Focaccia Barese: A Masterpiece of Pugliese Cuisine

Q: What is the best flour for making focaccia?

The best flour for making Bari focaccia is remilled durum wheat semolina , often combined with a percentage of 00 flour . The remilled semolina gives the focaccia its typical texture, slightly crunchy on the outside and soft on the inside, as well as a golden colour and more intense flavour. The 00 flour , on the other hand, helps achieve a more elastic and fluffy dough. For an authentic and fragrant focaccia, it is essential to use high quality flours, preferably of Apulian origin, and to respect rising times, allowing the dough to develop the right lightness and alveolation.

Q: Which tomatoes are used for focaccia barese?

For focaccia barese , tradition dictates the use of fresh, ripe cherry or date tomatoes . These tomatoes, typical of Apulia, are chosen for their sweet and juicy flavour, which harmonises perfectly with the soft dough made of remilled semolina and potatoes. The tomatoes are cut in half and lightly crushed on the surface of the focaccia before baking, releasing their juices that help make the dough even tastier. For an authentic Apulian flavour, they are seasoned with extra virgin olive oil , oregano and a pinch of coarse salt .

Q: What kind of olives do you put on focaccia barese?

The traditional focaccia barese is prepared with black olives infornate or olives baresane . Baked black olives, with their intense and slightly bitter flavour, are often used whole, with the stone, to preserve their authentic taste. Baresane olives , typical of Apulia, are sweeter and juicier, and are an equally traditional alternative. In addition to olives, Bari focaccia is seasoned with fresh cherry tomatoes, Apulian extra virgin olive oil and oregano , making it an irresistible speciality.

The Focaccia Barese is an icon of Pugliese gastronomy, a product that tells a story of traditions, flavors, and conviviality. Famous for its crispy crust and soft heart, it is a must-try for anyone visiting the city of Bari and its surroundings. But what is the history of this dish, and how is it prepared? Let’s find out together.

Origins and History

The Focaccia Barese has ancient roots that date back to Roman times. Originally, it was a simple dough of flour and water, cooked on hot stones. Over the centuries, the recipe has been enriched, acquiring unique characteristics that distinguish it from other varieties of focaccia.

Particularly popular in the city of Bari, the Focaccia Barese has become a symbol of hospitality: traditionally served during festivals and family gatherings, it’s a dish that brings people together around the table.

Ingredients for Focaccia Barese

500 g of re-milled semolina flour
400 ml of lukewarm water
10 g of salt
20 g of fresh yeast
2 medium potatoes
Cherry tomatoes
Black olives
Oregano
Coarse salt
Extra virgin olive oil

Step-by-Step Procedure

Preparation of the Dough: Dissolve the yeast in lukewarm water. In a large bowl, mix the flour with salt, gradually add the water with the yeast, and knead until you get a homogeneous mixture. Let it rest for about 10 minutes.
Cooking the Potatoes: Cook the potatoes, mash them, and incorporate them into the dough. This is a secret to making the focaccia soft and moist.
Rising: Transfer the dough to an oiled tray and let it rise in a warm place for about 2 hours until it doubles in volume.
Topping: Once risen, place the cherry tomatoes and olives on the surface, add a pinch of oregano, coarse salt, and a drizzle of extra virgin olive oil.
Baking: Bake at 200°C for about 20-25 minutes, until the focaccia becomes golden and crispy.

Tips for a Perfect Focaccia

Quality of Ingredients: Choose high-quality ingredients, especially for the extra virgin olive oil, which makes a difference in taste.
Rising Times: Respect the rising times to ensure the right softness and porosity.
Oven Temperature: Make sure the oven is well-heated before baking the focaccia to achieve that characteristic crispy crust.

Conclusion

The Focaccia Barese is not just a dish, but a piece of Pugliese history and culture. Perfect for a picnic, as a snack, or as a meal accompaniment, this focaccia is a true triumph of Mediterranean flavors.

FAQ: Frequently Asked Questions

Why do you put potatoes in focaccia?Agro_Dany2025-03-03T17:14:39+01:00

Why do you put potatoes in focaccia?

The potato in the Bari focaccia dough is added to ensure a softer, wetter texture, preventing the focaccia from being dry or too firm.

Thanks to the starch contained in the potato, the dough retains moisture better and remains soft for longer, even after baking. It also contributes to better leavening, making the focaccia light and well-baked.

The use of the potato is a traditional Apulian secret, passed down through generations, which gives Bari focaccia its unmistakable flavour and irresistible softness.

What is the best flour for making focaccia?Agro_Dany2025-03-03T17:11:46+01:00

What is the best flour for making focaccia?

The best flour for making Bari focaccia is remilled durum wheat semolina, often combined with a percentage of 00 flour.

The remilled semolina gives the focaccia its typical texture, slightly crunchy on the outside and soft on the inside, as well as a golden colour and more intense flavour. The 00 flour, on the other hand, helps achieve a more elastic and fluffy dough.

For an authentic and fragrant focaccia, it is essential to use high quality flours, preferably of Apulian origin, and to respect rising times, allowing the dough to develop the right lightness and alveolation.

Which tomatoes are used for focaccia barese?Agro_Dany2025-03-03T17:08:08+01:00

Which tomatoes are used for focaccia barese?

For focaccia barese, tradition dictates the use of fresh, ripe cherry or date tomatoes. These tomatoes, typical of Apulia, are chosen for their sweet and juicy flavour, which harmonises perfectly with the soft dough made of remilled semolina and potatoes.

The tomatoes are cut in half and lightly crushed on the surface of the focaccia before baking, releasing their juices that help make the dough even tastier. For an authentic Apulian flavour, they are seasoned with extra virgin olive oil, oregano and a pinch of coarse salt.

What kind of olives do you put on focaccia barese?Agro_Dany2025-03-03T16:51:35+01:00

What kind of olives do you put on focaccia barese?

The traditional focaccia barese is prepared with black olives infornate or olives baresane. Baked black olives, with their intense and slightly bitter flavour, are often used whole, with the stone, to preserve their authentic taste. Baresane olives, typical of Apulia, are sweeter and juicier, and are an equally traditional alternative.

In addition to olives, Bari focaccia is seasoned with fresh cherry tomatoes, Apulian extra virgin olive oil and oregano, making it an irresistible speciality.

What is focaccia barese?Agro_Dany2025-03-03T16:31:44+01:00

What is focaccia barese?

The focaccia barese is a traditional Apulian speciality, particularly popular in Bari and throughout the region. It is a soft and slightly crunchy dough, prepared with flour, remilled semolina, yeast, water, salt and extra virgin olive oil. A distinctive feature is the addition of boiled potatoes to the dough, which makes the focaccia even softer.

Main characteristics:

Classic seasoning: fresh crushed cherry tomatoes, oregano and black olives.
Cooking: it is baked in the oven at a high temperature, often in an iron baking tin, to obtain a crispy, golden base.
Unique taste: thanks to the Apulian extra virgin olive oil, it has an intense and irresistible flavour.