The secrets of Bari Focaccia

Les secrets de la Focaccia de Bari

There are recipes that make you travel ... here is one!

I would like to tell you that we have sailed on the Adriatic Sea, moored our boat in the port of Bari, visited the old town, and in this maze of small streets, we would have stumbled upon this bakery recognized internationally for its legendary foccacia.

But that's not entirely wrong either ... In the midst of a pandemic crisis, when Italy was in mourning and its images continually overwhelmed us, I got lost on the web in my thoughts and in our travel memories. And by an unexpected click, I found myself in front of Antonio and Domingo, bakers at Panificio Fiore.

They show us 'The original ricetta di focaccia barese' in their video.

But what is a focaccia really? It's a baked flatbread. No, it's not pizza. We can say that it is the Italian version of a fougasse. It is usually seasoned with olive oil, salt, and sometimes herbs, meats, vegetables, and cheese ...

No it's not pizza!

On this beautiful spring Saturday, we bring you to Italy, the time of this recipe ... A beautiful Easter Saturday to surrender in these etheric landscapes.

At our farm, we like to say that it is our little corner of Tuscany in Quebec. Have a nice trip!

Here is our adaptation of this famous recipe:


  • 3 2/3 cups of flour
  • 25 ml (5 tsp ) yeast
  • 5 ml (1 tsp ) sugar
  • 500 ml (2 cups) lukewarm water
  • 10 ml (2 tsp.) Coarse salt
  • 60 ml (4 tbsp.) Olive oil

    For garnish:

    • 60 ml (4 tbsp.) Olive oil
    • 500 ml (2 cups) cherry tomatoes
    • 2 cups (500 ml) olives without pits or liquid
    • 6 mil (1.25 tsp) coarse salt
    • 5 mil (1 tsp) dried oregano
    • 4 mil (0.75 tsp) ground pepper


      1. Combine all the dry ingredients in a bowl (except the salt). Incorporate the water gradually.
      2. Mix at medium speed for 5 minutes.
      3. Cover with a cloth and let stand 10 minutes.
      4. Add salt and mix on medium speed for 5 minutes. The dough should be sticky and shiny.
      5. In a large bowl, pour 30 ml of olive oil, then transfer the dough to it.
      6. Dip your fingers generously into the dough to create depressions, then sprinkle 30 ml of olive oil.
      7. Cover with a cloth and let stand for 5 hours.
      8. Preheat the oven to 500 degrees F with a baking stone on the center rack.
      9. Choose a 9-inch by 13-inch dish, and pour in 30 ml of olive oil. Thoroughly oil all surfaces.
      10. Pour the dough into the dish and spread it by pressing gently with your fingers.
      11. Slice the tomatoes in 2, remove the juice and seeds.
      12. Place the tomatoes and olives on the dough and press them lightly into the dough.
      13. Let stand uncovered for 20 minutes
      14. Drizzle the foccacia with 60 ml of olive oil. Yes it is a lot!
      15. Sprinkle with oregano, pepper, and salt.
      16. Cook for 20 minutes.
      17. Let cool in the dish for 5 minutes.
      18. Unmould, and let cool on a baking rack for 30 minutes.

      Buon appetito!

      Oh no ... It's not pizza!


      Previous Article Next Article