If you ever travel to Bari, the main city in Puglia (Italy’s heel), right from the airport you will be welcomed by the flavor of their signature dish, the focaccia barese (i.e. from Bari). Even the wall at the bar will make you super clear what is the gastronomic product that better identifies with the city, with a poetic description of the focaccia barese recipe.
The first time I mentioned you this incredible product was in my Italian focaccia post. (Already few years have passed… amazing!) In that post the idea was to introduce you the concept of “focaccia” and share some of the brightest examples of this Italian tradition. Today it’s time for one of the brightest!
Focaccia barese is actually everywhere in Puglia. Every single bakery, every food shop, but also every beach will sell their own version of this delicious focaccia. The traditional focaccia barese recipe has countless customizations, from thinner to thicker, with or without potatoes, but all of them share some cornerstones:
they are cooked in the oven in a typical iron pan, that must be cleaned only with oil (never water!). This pan is the only one that will allow the focaccia to be super crispy outside. I have found online only this one (it seems it’s pretty impossible to find it abroad..), identical to the one I own!
high-quality EVO oil is key to the taste of this delicious focaccia. Always use the best one you can find! After some searches, I foudn this one for you:
cherry tomatoes are the best one for this preparation
the contrast between the crispiness of the crust and the soft inside is what makes this focaccia something you will never forget!
You will love your focaccia barese in any moment of the day. People from Bari eat it as a snack, for dinner, and often bring it to one of the wonderful beaches that are everywhere in Puglia (don’t you believe me? here a nice summary).
But now, time to share with you my focaccia barese recipe. It’s not difficult, believe me!
Focaccia barese
Equipment
Ingredients
Instructions
Notes
In this recipe I do use the potatoes. They make the focaccia softer, and in my opinion the contrast with the crunchy crust is even bigger than without them. That’s why my preference goes to this version. But in Bari there’s a huge debate on this, and you better avoid fighting on this topic with locals If you are lucky to visit Bari, just taste as many focacce as possible, and enjoy them!
And let me know in the comments if you can “taste” the contribution of potatoes to this amazing food!
Let me know in the comments if you will try this recipe. Personally I believe focaccia barese is the best focaccia that you will find in Italy… can’t wait to read if you agree!
Disclosure
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Buon appetito!
Disclosure
Some of the links above are affiliate links. This means that, at no additional cost to you, if you click through and make a purchase you will help this blog grow. I only promote affiliate programs that I believe in, and products I know about, with the aim to help you in your choices.
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