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Focaccia is the snack par excellence throughout Puglia. There is no specific time of day to eat focaccia barese; in fact, in the city’s bakeries it is ready in the morning, and its aroma spreads through the streets. It is used to replace lunch or dinner but is eaten at any time of the day, for the sake of it, and it is not uncommon to see people enjoying it quietly in the street, having to be careful because, with each bite, there is a risk that the tomato will fall and stain their clothes. Young people take it to school, wrapped in oiled paper, to taste it during recess.
It is taken to the beach and becomes the meal of a long day spent at the sea under the umbrella. It is the meal eaten during football matches with friends. In short, from early in the morning until late in the evening, focaccia accompanies the day of the people of Bari. It is difficult to describe every taste sensation that focaccia barese transmits; the only way to understand what we are saying is to enter a bakery in Bari and buy it fresh out of the oven, or to try Antonio Fiore’s version at home, which you will find below.
Also discover these recipes:
Burnt Wheat Focaccia with Cherry Tomatoes
Burnt Wheat Focaccia with Potatoes and Anchovies
Stuffed Burnt Wheat
Focaccia Puglian Focaccia with Onions Onion
Calzone Onion
Calzone
INGREDIENTS
Type 00 flour 500 g – soft wheat
Fresh baker’s yeast 25 g
Fine salt 15 g
Sugar 10 g
Water 300 ml
To season
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