Apulian Focaccia: history, ingredients and differences with focaccia barese
What Apulian focaccia really is, how it relates to the famous focaccia barese, which ingredients make it authentic and how to make it at home.
What is Apulian focaccia
Apulian focaccia is a tall, soft focaccia typical of Apulia, made with durum wheat semolina and a boiled potato in the dough, topped with hand-crushed cherry tomatoes, olives and oregano, and baked in a pan with plenty of extra virgin olive oil. It is one of the symbols of Apulian cuisine, today part of a culinary heritage recognised nationwide.
In one line
"Apulian focaccia" refers to the focaccia tradition across all of Apulia; focaccia barese is its most famous and widespread version. When looking for authentic Apulian focaccia, the most direct reference is the original focaccia barese recipe.
Focaccia barese and Apulian focaccia: are they the same thing?
Largely yes. "Apulian focaccia" is the generic term for the focaccia of the whole region's tradition. "Focaccia barese" is its most famous expression, born in Bari and now the benchmark par excellence.
Put simply: focaccia barese is an Apulian focaccia — the best known one. There are local variations across Apulia, but they share the same soul: semolina, EVO oil and a generous bake.
That's why, when people talk about the authentic "Apulian focaccia recipe", they almost always mean the traditional Bari preparation.
Barese vs Apulian at a glance
- Apulian focacciaGeneric name for the regional tradition. Includes several local variations.
- Focaccia bareseThe Bari version: semolina, potato, cherry tomatoes, Bari olives, blue iron pan. The most famous.
- What they shareDurum wheat semolina, high hydration, Apulian EVO oil, a generous bake.
The ingredients of traditional Apulian focaccia
Few ingredients, but of quality and well balanced. It's the combination of semolina, potato and extra virgin olive oil that makes the difference.
Re-milled durum wheat semolina, the heart of the Apulian milling tradition. It gives the dough a golden colour and structure.
Mashed into the dough: it retains moisture and makes the focaccia soft and light, with that typical open crumb.
Apulian extra virgin olive oil, both in the dough and on top: aroma, flavour and that glossy, fragrant crust. To learn more about what makes a good extra virgin olive oil, OlioEVO.org is a thorough guide.
Hand-crushed onto the surface before baking. They release juice and sweetness, balancing the savouriness.
The green olives typical of the Bari area, pressed lightly into the dough. An identity touch of the Bari version.
Oregano on top and coarse salt complete the aromatic profile of traditional Apulian focaccia.
Quantities and hydration
The dough hydration is high, between 70% and 80%: this is what guarantees softness and an open crumb. For precise quantities, timings and the full method, see the original recipe.
The variations of focaccia in Apulia
The Apulian tradition is not monolithic: it changes from area to area, while keeping the same base of semolina and oil.
The Bari version with cherry tomatoes, olives and oregano, baked in the blue iron pan. The best known and most replicated.
The most famousA rustic variation that brings one of Apulia's signature vegetables to the table, often paired with sausage.
In Salento and the other provinces you'll find local takes, with slightly different toppings and thickness.
How to make Apulian focaccia
The method follows that of focaccia barese: a very wet dough with semolina and boiled potato, proofing, stretching in a well-oiled pan, topping with cherry tomatoes, olives and oregano, and baking at 220–250°C (430–480°F) until golden.
The blue iron pan is what makes the difference to the bottom crust. For the full step-by-step with quantities and timings, follow the original recipe.
Looking for variations?
You'll find all the versions (Thermomix, gluten-free, multigrain and more) in the focaccia barese recipe collection, including several Apulian focaccia recipes.
Apulian focaccia: the most common questions
- "Apulian focaccia" is the generic name for the regional tradition, while "focaccia barese" is its most famous version, born in Bari. Focaccia barese is therefore an Apulian focaccia: the best known one, with semolina, potato, cherry tomatoes, olives and baking in a blue iron pan.
- Durum wheat semolina, boiled potato in the dough, water, yeast, salt and Apulian EVO oil. On top: hand-crushed cherry tomatoes, Bari olives and oregano. Hydration 70–80%.
- No. It is found across all of Apulia with local variations. The Bari version is the best known, but there are variations in Salento and the other provinces, sometimes with toppings such as turnip tops.
- A very wet dough with semolina and boiled potato, proofing, stretching in a well-oiled blue iron pan, topping with cherry tomatoes, olives and oregano, baking at 220–250°C (430–480°F) until golden. The detailed method is in the original focaccia barese recipe.
- The mashed boiled potato retains moisture and makes the dough softer and lighter, giving the typical soft, open crumb. It is one of the elements that set Apulian focaccia apart from other Italian focaccia.
Ready to make Apulian focaccia?
Discover the original recipe, the history of the Bari tradition and where to taste real focaccia in Apulia.
The original recipe The history