Focaccia barese is one of the symbolic dishes of the gastronomic tradition of Bari and Puglia, a true comfort food that reflects the simplicity and richness of the typical flavors of the region. This savory focaccia, soft on the inside and slightly crunchy on the outside, is prepared with a few but delicious ingredients: semolina flour, water, yeast, extra virgin olive oil, fresh cherry tomatoes and black olives.
The base of focaccia barese is a leavened dough that, after a long leavening, is spread out in a pan. Its main characteristic is the presence of durum wheat semolina, which gives the focaccia a more rustic consistency and an unmistakable crunchiness at the edges. The extra virgin olive oil, used in abundance, gives it a rich and aromatic flavor, while the fresh cherry tomatoes, arranged on the surface, add a touch of freshness and sweetness.
To further enrich the flavor, focaccia barese is often seasoned with oregano and coarse salt, and is enriched with black olives, which marry perfectly with the softness of the dough and the sweetness of the tomatoes. Once cooked, the focaccia is golden, fragrant and irresistible, with a crust that makes it ideal to be eaten both hot and at room temperature. It is perfect as a snack, appetizer or as an accompaniment to a meal, and is often served during holidays, festivals or family occasions.
Focaccia barese is also a dish that represents the conviviality and gastronomic culture of Puglia, a symbol of love for the fresh and genuine ingredients of the territory. Every family in Bari has its own recipe, handed down from generation to generation, but the essence remains the same: a simple preparation that knows how to conquer with its authentic flavor and goodness. Several bakeries in Turi offer this specialty in its most authentic version.