The word “focaccia” comes from the Latin word “focus,” which means hearth or fireplace. This reflects how this bread was traditionally cooked – on a hot stone or in a wood-fired oven. The recipe for Focaccia Barese is simple, consisting of flour, water, yeast, salt, and olive oil. However, it is the technique and toppings that make this bread truly special.
The Perfect Focaccia Barese
To make the perfect Focaccia Barese, you need to start with high-quality ingredients. Use a good quality flour, preferably Tipo 0 or Tipo 00, which is finely milled and perfect for making bread. The water should be tepid, not too hot or too cold, to activate the yeast properly. And of course, use extra virgin olive oil – a key ingredient in Italian cooking.
The dough is made by combining the flour, water, yeast, and salt. Once mixed together, it is left to rise for at least an hour. This allows the gluten to develop, giving the bread its soft and chewy texture. The dough is then stretched and pressed into a rectangular shape, about 1 inch thick. It is then topped with a generous amount of olive oil, sea salt, and any desired toppings.
Focaccia Barese Toppings
Traditionally, Focaccia Barese is topped with cherry tomatoes, olives, fresh herbs such as rosemary and thyme, and sometimes a sprinkling of dried oregano. However, the toppings can vary depending on personal preference and the season. In the summer, it is common to see Focaccia Barese topped with fresh vegetables like zucchini, eggplant, and peppers. In the winter, it may be topped with cured meats like prosciutto or salami.
One of the most popular variations of Focaccia Barese is “Focaccia Pugliese,” which is topped with sliced potatoes and onions. This version is said to have originated during World War II when food was scarce, and people had to get creative with their ingredients.
Focaccia Barese can also be enjoyed as a sweet treat. By omitting the salt and adding sugar to the dough, you can create a sweeter version that can be topped with fruits like figs or grapes. Some even add chocolate chips or Nutella for a decadent twist.
Versatility of Focaccia Barese
One of the reasons why focaccia barese has become so popular is its versatility. It can be enjoyed at any time of the day – as a breakfast bread, a mid-day snack, or even as a main course. It pairs well with a variety of dishes such as soups, salads, and pasta.
In Bari, it is also common to see locals enjoying a slice of focaccia for “merenda,” which is the Italian version of a mid-afternoon snack. It is often paired with a glass of local wine, making for a perfect combination.
Focaccia Barese can also be made into sandwiches, either by cutting it in half and filling it with your desired ingredients or by using it as a base for a panini. This makes it a great option for picnics or as a portable lunch.
Conclusion
Imagine a culinary masterpiece born from the rustic heart of Southern Italy—specifically the sun-drenched, seaside city of Bari. Unlike its Northern Italian cousins, the Barese variation relies on a unique, almost sacred, blend of ingredients. Focaccia Barese is the “Queen of Apulian Street food”. It’s versatility and ability to be enjoyed in many different ways make it a favorite among many. Whether enjoyed in a bustling alleyway of Bari Vecchia or recreated at home, this golden, olive-oil-drenched masterpiece is a triumphant, addictive taste of Italian tradition that demands to be savored.
