Bari-style focaccia for a Ferragosto full of flavor

08/15/2025

Imagine this: the sound of waves crashing, warm sand between your toes, the sun kissing your skin — and in your hands, a slice of soft, golden focaccia straight from Southern Italy. That’s how you turn an ordinary summer holiday into something unforgettable.
Whether you're cooling off with a water balloon fight or spiking the ball during a beach volleyball match, Bari-style focaccia is the ultimate snack for a fun-filled Ferragosto celebration with friends.

Ferragosto, celebrated on August 15th, is one of Italy’s most beloved summer holidays — a day marked by beach trips, family gatherings, and big festive meals. It’s the heart of the Italian summer, a perfect excuse to relax, eat well, and soak up the sun.
Thanks to our Cesarina Pierangela from Lecce, you can bring a taste of Puglia right to your kitchen.

“Focaccia barese is deeply tied to my roots,” Pierangela shares. “Every time I make the dough, it's like stepping back in time — back to when I was a little girl running through my grandmother's kitchen. I can still hear her voice explaining how to let the dough rise just right. Each bite holds a piece of that memory, and it always brings me home, no matter where I am.”

This beloved flatbread has ancient origins — a version of it existed even in Ancient Rome. The name focaccia comes from the Latin word focus, meaning hearth, the central spot for baking bread in rural homes. The term itself has been around for over 800 years, and since then, countless variations have popped up across Italy.

But the Bari-style version, named after the coastal city of Bari in Puglia, is one of the region’s most iconic culinary staples. Crisp on the outside, fluffy on the inside, and topped with juicy cherry tomatoes and a generous drizzle of extra virgin olive oil, it’s not just a snack — it’s a ritual for locals and lovers of Italian food alike.

Like any treasured family recipe, every household has their own twist. Some add briny black olives, others go for a thicker, pillowy crust. Some swear by slightly charred edges for that rustic flair, while others mix boiled potatoes into the dough for extra softness. A few traditionalists even swap all-purpose flour for semolina for a golden, grainy texture.

No matter how you make it — sliced into squares for a picnic, served as an appetizer at a summer BBQ, or packed for a beach day — focaccia barese never disappoints. It's the kind of food that turns a simple moment into a celebration.

Focaccia Barese

Cherry tomatoes, good olive oil, and fluffy dough: focaccia barese captures the very soul and tradition of Apulia

DifficultyEasy

Preparation time5h 10m

Cooking time25m

€

CostLow

Ingredients

For a 35 cm (13.8 inch) baking tray
250 g remilled semolina flour
250 g all-purpose flour (type 0)
12 g fresh brewer’s yeast (or 3 g instant dry yeast)
400 ml lukewarm water
1 tablespoon fine salt
1 tablespoon honey (or sugar)

Method

Transfer both flours to a large bowl.
Make a well in the center and add the yeast and honey.
Slowly pour the lukewarm water into the center and, using a spatula, begin to dissolve the yeast and mix it with the flours and honey.
Once you have a uniform mixture, sprinkle the salt around the edges of the bowl and add the remaining water.
Continue mixing by hand (without overworking the dough) until you get a soft, cohesive, and slightly sticky dough ball.
Add 2 tablespoons of extra virgin olive oil and knead until the oil is fully absorbed.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
After the resting time, perform the first round of folds (folding the dough over itself).
Repeat the folding process two more times, every 30 minutes (for a total of 3 rounds).
After the final fold, let the dough rise, covered and protected from drafts, until it doubles in volume.
Once risen, transfer the dough to a well-oiled baking tray.
Top with cherry tomatoes, olives, salt, oregano, and a generous drizzle of extra virgin olive oil.
Bake the focaccia in a preheated oven at its maximum temperature: 15 minutes on the lower rack, then 10 minutes on the upper rack, until golden brown.