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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.
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.
Unione Cuochi Apulia Region chaired by Salvatore Turturo