Dish
Focaccia Barese
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Trattoria Massari – Cacio e Pepe · Bivio di Scoppito
The story
Focaccia Barese is a thick, soft, and airy flatbread originating from the city of Bari and the surrounding Apulia region of southern Italy. Unlike the dimpled, olive-oil-laden Genovese focaccia, Focaccia Barese is distinguished by its inclusion of boiled potatoes in the dough, which yields a moist, tender crumb and a crisp, golden crust. The dough is often enriched with extra-virgin olive oil and a generous amount of coarse salt, then topped with fresh cherry tomatoes (usually the local “pomodori datterini”) and black olives before baking. Customarily, it is baked in large rectangular pans and served warm, cut into squares, as a street food or snack.
What sets a great Focaccia Barese apart is the balance between the pillowy interior and the slight crunch of the bottom crust. The potatoes must be finely mashed and fully incorporated to avoid lumps, and the tomatoes should blister without releasing too much juice that would sog the dough. A high-quality olive oil finish after baking is essential.
Regional variations exist even within Apulia: some versions replace tomatoes with onions or add oregano, while others omit olives. Outside the region, bakeries often adapt the recipe, but the potato base remains the signature.
In Rome, Piccolo Forno di Grazia, praised by local guide Franchino Er Criminale, is known for offering an authentic Focaccia Barese that honors this tradition, drawing both Apulian expats and curious Romans to its warm, crusty slices.
Synthesised by AI from every creator’s review.
Where to eat it
4 places reviewed by YouTube creators.
Bivio di Scoppito (1)
Catania (1)
What creators say
Highlights from 5 creator reviews of Focaccia Barese.
Trattoria Massari – Cacio e Pepe is an authentic Abruzzese experience: local food, generous portions, home cooking, and a welcoming family. A place to return to.
Panificio Fiore is a historic bakery in Bari Vecchia, founded in 1912 and now run by the fourth generation. They produce the authentic Barese focaccia using a simple, time-honored recipe of fresh tomatoes, olives, oregano, salt, and abundant olive oil. The product is the quintessential street food of Bari, rooted in the city's culinary tradition and childhood memories of the host.
A historic bakery in Bari's old town, near the Basilica di San Nicola, that has been making focaccia barese for over a century using a traditional recipe with San Marzano tomatoes and a wood-fired oven. The host loves the oily, fluffy texture and the combination of flavors.
A small bakery in central Catania with excellent quality baked goods, especially the focaccia barese and scacciata, served with great attention to detail.
A great new bakery in Centocelle with excellent focaccia barese and a fantastic cream brioche, though some items like the parigina and pizzette have minor issues with tomato quantity and doneness; overall a solid hit with fair prices.