On our annual tour of Puglia, we visit the prosperous seaside capital of Bari, with its tangled streets wandering through the charming old town to reveal Romanesque churches and medieval piazzas. We enter the beautiful St. Nicola’s Bascilica (home of the remains of Saint Nicolas, one of the most beloved saints); visit remarkable historical attractions; wander along the seaside promenade and busy pedestrian shopping area; and enjoy an intimate visit in the home of a local orecchiette pasta maker. Also on our tour, we are able to taste a full array of the local street foods, including Panificio Santa Rita’s world-famous Focaccia Barese. I acquired and adapted this recipe from the owner of the bakery where they ONLY produce this focaccia for the local inhabitants and fortunate tourists, like ourselves!
This focaccia makes a great complement to any Italy meal. The original Panificio Santa Rita version only has tomatoes, olives, oregano, olive oil and sea salt. You can alter the toppings as you like to include olives, zucchini, red onion, roasted peppers, fresh arugula, or sun-dried tomatoes.
Focaccia Barese
(Panificio Santa Rita’s Bari-Style Focaccia)
1 medium Yukon Gold potato
250 g (1 2/3 cups/9 oz) all-purpose flour, plus more for dusting
250 g (2 cups/9 oz) fine semolina
6 g (1/4 ounce) dry active yeast
1 teaspoon sugar
350 ml (12 fl oz) tepid water
1 teaspoon fine sea salt
Extra-virgin olive oil, for greasing and drizzling
200 g (7 oz) ripe cherry tomatoes, halved or quartered depending on size
Dried oregano, for sprinkling
• Place the potato in a small saucepan, fill with cold water and bring to a boil. Cook for about 30 minutes or until easily pierced with a fork. Drain, peel and mash or push through a potato ricer. You need 150 g (5½ oz) cooked potato.
• Whisk together the flour, semolina, dried yeast, and sugar in a large bowl. Add the warm potato and tepid water. Stir through using a wooden spoon, then add the salt. Bring the dough together, then tip onto a well-floured work surface and knead for a few minutes until smooth. Divide the dough in half and fold the dough a couple of times.
• Oil the base and sides of two 22 cm (8¾ in) cake tins. Place each mound of dough, seam side down, in the center of each tin and cover with clean tea towels. Place in a draught-free spot for at least 1 hour or until doubled in size.
• Preheat the oven to 400°F (200°C).
• With well-oiled hands, lift the dough from the tins and flip onto the other side. Push the dough back into the tins using your fingers, so that they are covered in small indentations. Push the tomato halves in the indentations, then sprinkle with dried oregano. Drizzle with extra-virgin olive oil.
• Bake for 30 minutes, or until the focaccia have risen and are golden on top. Enjoy warm.
Makes 2 – 8 ¾–inch focaccia; Serves 8 – 10
© Adapted from Panificio Santa Rita, Bari, Puglia, ITALY
