As a true Pugliese (which means citizen of Puglia (Apulia), the region that forms the heel of Italy) I am very enthusiastic about the recipes that constitute culinary excellence in my region and whose flavors I grew up with. Therefore, I would like to tell you about a great classic in the cuisine from Puglia, a delicious finger food that I will teach you to prepare according to tradition, so that you can surprise your friends with an explosion of taste!

Focaccia Barese is not just a dish, but a true cultural treasure in Puglia. This delicious focaccia bread originates from Bari and is an integral part of the region's culinary heritage. For generations, the inhabitants of Bari have gathered around the family table to enjoy this simple but incredibly tasty dish. Each family has its own secret recipe, but common to all is the use of the best local ingredients, including the indispensable juicy tomatoes and aromatic black olives.

But what really elevates the taste of Focaccia Barese is the extra virgin olive oil (EVO) from Puglia . This oil, with its fruity and slightly spicy flavor, adds a depth and richness that is unmatched. It's not just an ingredient; it is the heart of the court.

Recipe for Focaccia Barese

Ingredients (2 focaccia about 30 cm dia.):

• 700 g wheat flour (type 00), or 200 g durum flour and 500 g type 00
• approx. 350 ml of water
• 15 g fresh yeast
• 1 teaspoon of sugar or honey
• 15 g of salt
• 80 ml extra virgin olive oil (EVO) from Puglia
• 200 g cherry tomatoes
• 100 g black olives (preferably from Puglia)
• Dried oregano
• Coarse sea salt

Course of action:

1. Dissolve the yeast in lukewarm water together with the sugar or honey and let it rest for approx. 10 minutes until it foams.
2. In a mixer, add the flour (preferably with a high gluten content), the yeast mixture and the olive oil. Start kneading on low speed and gradually add the water as it is absorbed. If you want an even crisper taste and less softness, you can try using 200 grams of type 0 flour or durum wheat flour, and 500 grams of type 00 wheat flour.
3. The salt is added as the last ingredient. I prefer to add it at the end: salt tends to damage the yeast, so it is better to add it when the yeast has been well absorbed into the dough.
4. When the dough is uniform and elastic, we move on to the next step. It will take about 15 minutes :-)
5. Cover the dough with a clean tea towel and let it rise in a warm place for about 4 hours, or until it has doubled - tripled in size.
6. Preheat the oven to 250°C.
7. Grease a baking tray with a little olive oil. Transfer the dough to the baking sheet and press it out with your fingers so that it covers the entire sheet.
8. Halve the tomatoes and press them so that the seeds and juice cover the entire surface of the focaccia before placing them individually, cut side down, on the focaccia. Sprinkle with oregano, coarse sea salt and the remaining olive oil.
9. Bake the focaccia bread in the oven for approximately 25-30 minutes, or until golden and crispy.

Food matching

To get the full experience of Focaccia Barese, you can serve it with a selection of local specialities:

• Salumi : Try with Italian classics such as prosciutto crudo, finocchiona or capocollo. These salty and aromatic hams will highlight the simple but rich flavors of focaccia bread.
• Cheese : Choose a 24-month-ripened Parmigiano, whose nutty flavor and crystallized texture will complement the focaccia's soft interior and crispy crust. In addition to Parmigiano, a soft burrata or a mature pecorino can be great additions.

Wine recommendation

For this traditional focaccia, we recommend a fresh and fruity white wine from Puglia, such as a Verdeca or a Fiano . These wines have a good acidity and fruitiness that balances the rich taste of the olive oil and the sweet tomatoes.

If you prefer red wine, a Negroamaro will also be a good choice with its soft tannins and deep berry flavors.

Bon appetit!