Focaccia barese, an all-Italian specialty.
Focaccia barese is a typical gastronomic specialty of the city of Bari, in Puglia, Italy. This delicious flat bread is a culinary delight enjoyed both in its traditional form and in the variations that have developed over time. Focaccia barese is particularly known for its soft and spongy texture, combined with a rich and aromatic flavor.
Focaccia barese is based on high-quality ingredients. The flour used is often type 0 or 00, while extra virgin olive oil is a key element that contributes to its unique flavor.
The dough of focaccia barese is essentially a combination of flour, water, yeast, salt and olive oil. This is worked to obtain a soft and elastic consistency that gives the focaccia its light structure.
Another crucial element is the leavening process, which can take several hours. This step is essential to ensure that the focaccia becomes soft and spongy.
Focaccia barese can be enriched with a variety of traditional toppings. One of the most common is “pomodoro e olive,” which involves the use of chopped tomatoes and black or green olives. Some also add oregano, coarse salt, or onion.
Focaccia barese is usually baked in the oven at a high temperature. The end result is a golden, crispy crust that envelops a soft center.
While focaccia barese has a basic recipe, it is important to note that there can be regional or even family variations. Some may prefer a thinner focaccia, while others may opt for a thicker version.
Focaccia barese is often eaten as a snack, but it is equally suitable for splitting and filling into delicious sandwiches. It is a popular choice for a quick meal or to take with you on a stroll through the charming streets of Bari.

Focaccia barese is much more than just bread; it is a culinary experience that captures the heart and palate of anyone who tastes it. Its tradition and distinctive flavor make it one of the gastronomic treasures of Puglia.

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Focaccia barese is a leavened baked product typical of Puglia. It is especially widespread in the provinces of Bari, Barletta-Andria-Trani, Taranto, part of the province of Brindisi (Ostuni, Fasano, Ceglie Messapica and Cisternino), Gargano and in general in the province of Foggia, where it can be found regularly in bakeries. In 2010, the Consorzio Focaccia barese was established and began the process for the registration of Focaccia di Bari in the European register of TSGs.
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The text of the post was written with the help of ChatGPT, a language model from OpenAI.