Focaccia Barese

Focaccia Barese is one of the most delicious southeastern Italian snacks you can get in Puglia. It is baked in special round trays in order to achieve a crunchy and oily base, with a slightly burnt edge. Each bite has a different taste- there is the crispest spot near the edge or the softer under the tomatoes. With every bite you risk being burned, due to the cherry tomatoes that can get lost along the way.

Going back to the history, it is said that it was born to take advantage of the initial heat of the shared wood-fire ovens of the town, while it was expected that it would reach the ideal temperature to bake durum wheat bread (pane di Altamura). Focaccia Barese was born as a snack (and still retains this status today). In the past, this focaccia was only made at home, nowadays it's available in all bakeries (panifici) in the city with local variations, in the region.

1 focaccia per order*

Ingredients: soft wheat flour (NY), Italian semola rimacinata, sourdough starter (wheat flour, water), extra virgin olive oil (Sicily), sea salt.

Variations:

Traditional: homegrown tomatoes, oregano, olive oil, sea salt.

Olive & Red Onion: Castelvetrano green olives, red onions, sea salt, black pepper, olive oil.

Purple Potato: purple potatoes (Riverbank farm), olive oil, black pepper, rosemary, sea salt.

Shallot & Mushroom: Shallots (Riverbank farm), blue oyster mushrooms (Seacoast Mushrooms), oregano.

Black pepper & Cheese: Pleasant Valley sheep cheese (Beaver Brook Farm), black pepper.

Note: This product obtains the maximum quality when re-heated.