Durum wheat semolina
The typical Apulian flour. It gives the dough its characteristic pale-yellow colour, a more rustic texture and an intense flavour impossible to replicate with all-purpose flour.
From Apulia
Bari · Apulia · Tradition from the oven
The authentic
The authentic
Focaccia Barese
Tall, soft and fragrant. Made with Apulian durum wheat semolina, potato, extra virgin olive oil and fresh cherry tomatoes. Baked in a blue iron pan, the traditional way.
Italian cuisine
UNESCO Heritage Intangible Cultural Heritage of Humanity, 2025
UNESCO Heritage Intangible Cultural Heritage of Humanity, 2025
5core Apulian ingredients
PATTraditional Agri-Food Product
centuriesof tradition
Focaccia barese is a tall, soft focaccia typical of Bari, Italy, made with durum wheat semolina and boiled potato in the dough, topped with hand-crushed cherry tomatoes, Bari olives, oregano and Apulian extra virgin olive oil, and baked in an iron pan at 220–230 °C (430–450 °F). It is a Traditional Agri-Food Product (PAT) of the Apulia region.
“In Bari you don't buy bread — you buy focaccia. It's breakfast, the snack, lunch and dinner.”
The origins
A centuries-old tradition from Bari
Focaccia barese is not just a bakery product: it is an institution. A Traditional Agri-Food Product of the Apulia region (PAT register). In the streets of old Bari, in the bakeries of the historic centre, in the homes of Apulian families, focaccia is present every day of the week.
Its identity is precise and unmistakable: at least two fingers tall, with a golden, crisp bottom crust thanks to the oiled blue iron pan, and a surface covered with crushed fresh cherry tomatoes, dried oregano and a drizzle of Apulian extra virgin olive oil.
The secret that sets it apart from every other Italian focaccia is in the dough: durum wheat semolina and boiled potato, which keep the crumb extraordinarily soft even hours after baking. ... continue reading
Bari, Apulia
Durum wheat semolina
Blue iron pan
Apulian EVO oil
Fresh cherry tomatoes
Oregano
“Focaccia barese is soul food. Every person from Bari, wherever they are in the world, knows exactly how their grandmother's focaccia was: the colour of the oil, the scent of oregano, the crust that crackles at the first bite.”Apulian culinary tradition
Tall, fragrant, irresistible
Images: focacciabarese.it archive
Five ingredients, one identity
You recognise authentic focaccia barese by its ingredients. There is no room for compromise: each component plays a precise role in the final result.
Boiled, mashed potato
The secret to softness. The potato added to the dough retains moisture and makes the crumb extraordinarily soft, even the next day.
Secret ingredientApulian extra virgin olive oil
Generous and high quality. In the dough, in the pan and on top. Apulian PDO oil is essential.
PDO ApuliaFresh cherry tomatoes
Pachino or cherry, crushed with the fingers directly onto the dough before baking. They release juices that blend with the oil.
Fresh, not cannedDried oregano
Fragrant and generous. Dried Mediterranean oregano is the aroma that completes the scent profile of focaccia barese.
MediterraneanBlue iron pan
Blue iron conducts heat evenly and creates the crisp, golden bottom crust that sets focaccia barese apart from any other.
Traditional tool
The original recipe
How to make real focaccia barese
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1
Make the dough
Mix the durum wheat semolina with the still-warm mashed boiled potato, the fresh yeast dissolved in warm water, the salt and a drizzle of oil. Work until you have a smooth, slightly sticky dough.
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2
First proof
Cover with a damp cloth and let rise in a warm place for at least 2 hours, until doubled in volume.
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3
Oil the blue iron pan
Pour plenty of extra virgin olive oil over the bottom of the blue iron pan. Place the dough in it and gently stretch it to the edges with your fingers. Let it rest another 30 minutes.
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4
Top with cherry tomatoes
Arrange the cherry tomatoes on the surface, pressing them down slightly. Sprinkle with dried oregano, coarse salt and a generous drizzle of extra virgin olive oil.
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5
Bake at high heat
Bake at 220–230°C (430–450°F) for 25–30 minutes, until the surface is golden and the edges are well crisped.
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6
Rest and serve
Let it cool for a few minutes. Serve at room temperature, cut into squares or rectangles.
Everything you want to know about focaccia barese
- Focaccia barese is at least two fingers tall, with a soft crumb thanks to the potato in the dough and a crisp bottom crust from baking in a blue iron pan. It differs from Genoese focaccia in its durum wheat semolina, the potato and the topping of fresh cherry tomatoes and oregano.
- The original flour is durum wheat semolina, typical of the Apulian milling tradition. Some versions use a mix of semolina (70%) and type-0 flour (30%).
- The potato retains moisture during proofing and baking, making the crumb extraordinarily soft even hours later. The potato starch interacts with the semolina gluten, creating a softer, more open structure.
- The traditional pan is blue iron, round, 30–40 cm in diameter, with 4–5 cm high sides. The iron holds heat evenly and creates the characteristic crisp, golden bottom crust.
- Thanks to the potato it stays soft for 8–10 hours. Store it at room temperature wrapped in a cloth, not in the fridge. The next day, reheat it in the oven at 180°C (350°F).
- From bakeries in Bari and across Apulia. For those living outside the region, it is available vacuum-packed or frozen from Apulian artisan producers. focacciabarese.it is the online reference.
The reference point
for focaccia barese online
Authentic recipes, Apulian ingredients, artisan producers and everything there is to know about the real focaccia from Bari.