As well as dishes rich in ingredients and flavour, and which are decidedly elaborate, Apulian tables also feature simple dishes with few ingredients, which nevertheless maintain the typically Apulian standard of deliciousness... which is extremely high! 

This is the case for ’focaccia barese“, a food that is almost never missing from the tables on Sundays in Apulia, and beyond. 

Perfect as an aperitif, to accompany an entire lunch or as a delicious snack, there are also various recipes for Barese focaccia, interpreted according to one's own taste.

In this specific case, I will explain the recipe that I personally use and that has been used by my family for generations

Ingredients:

250 g fine durum wheat semolina

250g plain white flour

350ml of room temperature water

10g of fresh yeast 

150g boiled potato

1 teaspoon of malt (instead of sugar) 

cherry tomatoes

oregano

extra virgin olive oil 

Preparation:

First boil the potato and mash it into a purée. Mix the two flours and pile them into a mound, add the yeast to the water at room temperature and dissolve it, after which add the water to the flours, the potatoes, the malt, the salt and a drizzle of oil. Knead vigorously until you obtain a smooth and elastic mixture.

Put the dough back into a bowl and cover it with cling film, leave it to rise for about two hours, once the two hours have passed, roll out the mixture onto a baking tray (preferably made of aluminium), add the cherry tomatoes cut in half, oil, salt and oregano (returning to the point about the various versions, some people also add black olives) and leave it to rise for another hour or so. Bake in a preheated oven, for about 30 minutes at 220°.

The result will certainly be a delight.

For years, Barese focaccia has “accompanied” the people of Apulia during trips, excursions, beach lunches and picnics, delicious enjoyed on its own but perfect when used as a “spoon” to eat sea urchins by the sea, on a lovely sunny day when staying indoors is the last thing one desires. One single precaution... the cherry tomatoes!! As they fall, they risk wreaking havoc on shirts and jumpers, but never, ever throw them away... that would be a true sacrilege for someone from Apulia!