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FOCACCIA BARESE: THE MASTERPIECE OF APULIAN WHITE ART

Apulian wine pairing

Freely choose a red wine from Primitivo di Gioia, Pampanuto, Nero di Troia, Montepulciano, Sangiovese that enhances its savoury and crunchy flavour, in which the olive in brine stands out, sometimes the oregano and always His Majesty the extra virgin olive oil.

INGREDIENTS

  • 00 Italian flour gr 300-
  • Semolina flour gr 200
  • Sourdough 12 gr, or beer yeast 5 gr
  • Half a boiled potato
  • Warm water ml 350
  • 1 pinch of sugar
  • Cherry tomatoes g 200
  • Baresana green olives in brine
  • Olive oil to taste.
  • Salt to taste
  • Oregano to taste

METHOD

Mix the flours with the yeast, oil, salt, sugar, water and the boiled mashed potato. Leave the dough to rest for about an hour, then shape it into a ball. Grease a round baking tin 30 cm in diameter with olive oil and place the mass of dough in it, pressing it down with your hands to the edges so as to cover the whole bottom of the tin well, right up to its end. Place the halved cherry tomatoes and olives on top of the dough. Season with oregano, salt, a drizzle of olive oil and bake in the oven at 250 degrees for 20 minutes.

HISTORICAL OUTLINES

Let’s say right away that in the popular gastronomic tradition it is most often combined with beer, as part of a quick meal. Focaccia Barese, today, continues to be consumed as a street delicacy. It has become a celebrity thanks to the Consorzio Focaccia Barese, which has consecrated its peculiarity as a masterpiece of Apulian white art.
It is exported far beyond the regional capital where it was born and, above all, we find it in typical restaurants.
With the welcome or Bari focaccia appetizer, red wine is sure to be well paired.

Author

Unione Cuochi Apulia Region chaired by Salvatore Turturo