Fresh pasta, bread and pastry

Focaccia barese

Focaccia barese: juicy tomatoes on a soft, potato-enriched dough

Round, about thirty centimetres across and covered in fresh tomatoes whose juice soaks into the dough in the oven: this is the street food Bari eats at any hour. Boiled potato in the mix and a double rise keep it soft inside and crisp outside. Tradition says it was born in Altamura or Laterza, baked first while the wood oven was still too hot for bread.

• Cherry tomatoes set skin side up, so their juice soaks into the dough
• Browned, crisp base and a soft crumb, thanks to potato and two rises
• A simple dressing of extra virgin olive oil, salt and oregano, nothing more

How to enjoy it. Snack, lunch or dinner, it works at any time of day and needs no sides; in Bari it is eaten in the street, with a tomato threatening to escape at every bite.

Production areas

Apulia

Season

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