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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Bari, Puglia
II
Description
A potato pizza unique to the Bari area: a thick, yielding dough enriched with mashed potato (replacing much of the wheat flour), pressed into a well-oiled round pan, dimpled with fingertips, dressed with fresh tomato, olive oil, dried oregano, and black olives, then baked in a hot oven until the surface blisters and the bottom is golden and crisp. Related to focaccia barese but distinct — the potato creates a much softer, almost cake-like interior.
III
The Thread
—Thin, intensely oiled flatbread baked in a well-oiled pan until the bottom crisps — the same pan-fried bread base Ligurian
—Dimpled, olive oil-rich flatbread with a crisp bottom and soft interior — different hydration, same technique Roman
—Thin flatbread with fresh tomato topping baked at high heat — the same principle of fresh tomato on hot dough Turkish
IV
Flavour Context
Soft, potato-enriched interior with a deeply golden fried bottom, topped with blistered tomato, wild oregano, and olive oil — the Barese answer to pizza, entirely its own
Pillars V — VII
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