Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Puglia — Bari
II
Description
Bari's focaccia — dramatically different from Ligurian focaccia in every way. The dough contains boiled potato (patata lessa) for extraordinary internal softness, olive oil in generous quantities both inside and below in the pan, and the entire surface is dimpled deeply with fingers before topping with cherry tomatoes (cut-side down, pressed in), dried oregano, and coarse salt. Baked at maximum temperature on an olive-oil-soaked baking tray, the base fries in the oil while the top bronzes.
III
The Thread
—Both use olive oil generously and dimpling — but Barese focaccia uses potato for softness and tomato topping where Genovese stays plain with sea salt Ligurian
—Both are olive-oil-rich Sicilian/Southern Italian thick-base focaccias with tomato topping — sfincione adds anchovy and onion, barese keeps it simpler Sicilian
—Flatbread baked on an oiled surface with fresh tomato pressed into the surface — both develop caramelised tomato juice pools into the dough Turkish
IV
Flavour Context
Rich olive oil, sweet cherry tomato, dried oregano, salt-crusted top, crisp fried bottom, feather-soft interior — deeply satisfying, intensely olive-oily
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year