Focaccia Bari-style

The basic ingredients of focaccia are more or less the same as those for bread. A few simple, healthy ingredients create a really delicious outcome that has written an important page in the history of the culinary tradition of its region of origin. The most famous focaccia, enjoyed and imitated around Italy, are from Liguria and Bari in Puglia. That from Bari really has a cult following, eaten at any hour of the day accompanied by a cold beer. There are those who say that in the traditional ovens of the ancient city there is a secret recipe which makes the Bari focaccia unique. Well, we’ve found it for you: starting from a pizza base, follow the recipe, step-by-step, and you too will be able to enjoy the classic Bari focaccia!


100 minutes Total time
25 minutes Active time
Serves 6 persons
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Dissolve the yeast in the tiepid water, then add the sugar. Make a dough from the flours, mashed potatoes, salt and yeast/ water mix. Knead for 5 minutes with your hands or with a kneader. Leave the dough to rise two hours at about 30°C until the dough has doubled its size. Cut the tomatoes into half, squeezing them softly. Sprinkle with salt, oil and oregan. Oil a large round baking pan with olive oil. Knock the dough. Arrange the tomatos evenly over the surface . Add the oil mixed with the seeds. Allow to rise again, then bake for 20 minutes at 220 °C.

To enjoy your Bari focaccia at its best, we recommend serving it with a good Vermentino white wine.
The Bari focaccia is a specialty bread with ancient origins, with peoples such as the Greeks, the Carthaginians and Phoenicians all having it as a part of their diet.

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