FOCACCIA BARESE, NOTHING ELSE

The Bari-style focaccia is one of the emblematic dishes of Bari and Apulian culinary tradition, a true comfort food that reflects the simplicity and richness of the region’s flavours. This savoury focaccia, soft on the inside and slightly crispy on the outside, is made with just a few high-quality ingredients: semolina flour, water, yeast, extra virgin olive oil, fresh cherry tomatoes, and black olives.

The base of the Bari focaccia is a leavened dough that, after a long rising, is spread into a baking tray. Its defining feature is the use of durum wheat semolina, which gives the focaccia a rustic texture and an unmistakable crispness at the edges. Generous extra virgin olive oil adds a rich, aromatic flavour, while the fresh cherry tomatoes on top bring a touch of sweetness and freshness.

To enhance the flavour even further, the focaccia is often seasoned with oregano and coarse salt, and enriched with black olives, which perfectly complement the softness of the dough and the sweetness of the tomatoes. Once baked, the focaccia turns golden, fragrant, and irresistible, with a crust that makes it ideal to enjoy either warm or at room temperature. It is perfect as a snack, appetizer, or side dish, and is often served during festivals, fairs, or family gatherings.

The Bari-style focaccia also represents the conviviality and gastronomic culture of Apulia, symbolising a love for fresh, authentic local ingredients. Every family in Bari has its own recipe, passed down through generations, but the essence remains the same: a simple preparation that captivates with its authentic taste and deliciousness. Several bakeries in Turi offer this speciality in its most authentic version.