Focaccia barese: history, secrets, and aromas of Puglia

Focaccia barese: storia, segreti e profumi della Puglia - Pugghia


The origins of Bari focaccia

Bari focaccia is not just seasoned bread: it's a warm embrace that tastes of the sea and sun. Born in ancient Apulian kitchens, it was once prepared by housewives to accompany long days working in the fields and at sea. Today, every bite is a dive into the history of Bari and its people, where food has always been a moment of sharing.

The authentic ingredients

The secret lies in simplicity: re-milled durum wheat semolina, boiled potatoes for a soft dough, quality Apulian extra virgin olive oil, juicy red cherry tomatoes, and fragrant oregano. These ingredients speak the language of Puglia, carefully selected with respect for the land.

The ritual of preparation

Preparing a Bari focaccia is an act of love. The dough is kneaded slowly, allowing the sourdough to do its work. The dough is spread into generously oiled pans with Apulian oil, and fingers are pressed into it to create small indentations ready to welcome the cherry tomatoes. Then, the aroma that fills the kitchen during baking is pure poetry.

Unmistakable aromas and flavors

Freshly baked, the focaccia releases an aroma that makes your mouth water. The crispy edge, the soft interior, and the balanced taste between the sweetness of the tomatoes and the saltiness of the oil tell a story of a landscape of ancient olive trees and sun-kissed coasts.

Tradition today

Today, Bari focaccia is a symbol of hospitality: you'll find it in bakeries, markets, and on festive tables. We at Pugghia, Michele and Tommaso, also celebrate this tradition by bringing the authentic flavors of Puglia into everyone's homes with genuine and artisanal food and wine products.

The original recipe

If you want to try making it at home and experience the authentic taste of Bari focaccia as per tradition, follow our original step-by-step recipe.

Discover Pugghia's authentic products

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