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Focaccia a libro of Sammichele di Bari

Focaccia a libro of Sammichele di Bari: folded like a book, baked as a spiral

Paper-thin sheets of dough are brushed with oil, seasoned with salt and oregano, closed up like a book, then rolled into a fat cylinder that is coiled into a round tin. The result is a disc 30-35 centimetres across, browned and crisp outside, white and soft within. Slow Food Presidium bakeries use heritage soft wheats such as maiorca and risciola, Margherita di Savoia salt and sourdough starter.

• The spiral on top shows how it is made: dough folded like a book, then rolled
• Oil from nearby mills, made from Cima di Mola, Ogliarola barese, Racioppa and Cazzinicchio olives
• Just oil, salt and wild oregano on the dough, so the aromas stay clear

How to enjoy it. Good warm or cold, torn into pieces or brought to the table whole, with nothing else needed. Sammichele celebrates it with a festival in late September.

Production areas

Apulia

Season

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