Apulian focaccia with cherry tomatoes

There Apulian focaccia It's more than just a leavened product: it's a symbol of Southern Italy's culinary tradition, an embrace of flavors that tells the story of a generous land.

In 2025, this delicacy continues to conquer tables and palates, not only in Puglia but throughout the world, thanks to its versatility and unmistakable flavor.

Juicy cherry tomatoes, extra virgin olive oil, and fragrant oregano blend together in a soft dough, made unique by the addition of potatoes.

But what makes the Apulian focaccia so special?

It's its ability to be both rustic and refined, a street food that becomes the protagonist of elegant dinners.

In this article, we will explore the history, secrets of preparation, modern variations and tricks to get a Apulian focaccia perfect, with an eye on current trends and SEO techniques to maximize the impact of our story.

Imagine strolling through the alleys of Bari Vecchia, the scent of yeast and baked cherry tomatoes wafting through the air.

There Apulian focaccia it's not just food, it's memory, culture, conviviality.

According to a 2024 Coldiretti report, 781 TP3T of tourists in Puglia cite focaccia as an unmissable gastronomic experience.

This fact is not surprising: its simplicity is captivating, but it is the quality of the ingredients that makes the difference.

Let's get ready to discover how to bring this masterpiece into your kitchen, with practical tips and a creative approach that makes every bite a sensory journey.

The History of Apulian Focaccia: Roots and Tradition

The origins of the Apulian focaccia they are lost in the wood-fired ovens of Altamura and Bari, where bakers exploited the initial heat to cook leavened products.

This low bread, enriched with potatoes, was born from the need to use poor but nutritious ingredients.

The potato, introduced to Europe in the 16th century, became an ally in making dough soft and long-lasting, ideal for long days of work in the fields.

Over the centuries, the Apulian focaccia it has evolved, but has retained its peasant heart.

Unlike the Genoese focaccia, which is thinner and oilier, the Apulian one is thick, with crispy edges and a spongy interior.

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Cherry tomatoes, often hand-picked, add freshness and color, while extra virgin olive oil from Puglia lends a unique richness.

Today, the Apulian focaccia It is celebrated as a gastronomic heritage, so much so that in 2023 the Puglia Region nominated focaccia barese for UNESCO recognition.

This is not just a dish, but a story of resilience and creativity, which continues to inspire chefs and enthusiasts.

The Ingredients: The Magic of Simplicity

The strength of the Apulian focaccia lies in the quality of its ingredients, few but carefully selected.

The re-milled durum wheat semolina guarantees a unique crunchiness, while the boiled potato adds softness.

Cherry tomatoes, preferably local, explode with flavor when cooked, and Apulian extra virgin olive oil is the glue that holds everything together.

Ingredient	Quantity (for 2 30 cm baking trays)	Notes
00 flour	250 g	For a light dough
Re-milled semolina	250 g	For crunchiness and flavor
Boiled potato	200 g	Crushed, for softness
Fresh brewer's yeast	15 g	Or 5 g of dry yeast
Warm water	300 ml	For optimal hydration
Extra virgin olive oil	50g (plus extra for seasoning)	Preferably from Puglia
Salt	10 g	To balance the flavors
Cherry tomatoes	300 g	Cut in half, fresh
Dried oregano	to taste	For Mediterranean aroma

Choosing a high-quality oil, such as Coratina or Ogliarola, is crucial: its fruity and slightly spicy flavor elevates the focaccia to a higher level.

Cherry tomatoes also need to be ripe, preferably grown in summer, when the Apulian sun enhances their sweetness.

Another secret? Don't skimp on the oregano. This often overlooked ingredient is like a poet who gives voice to the other flavors, creating a perfect balance of sweet, salty, and aromatic.

See also: Tuscan Bread Without Salt: Traditional Recipe

The Perfect Process: Step by Step

Prepare the Apulian focaccia It requires patience, but the result is worth the effort. Start by boiling a potato, mashing it, and letting it cool.

Mix the flours, yeast dissolved in warm water, and potato, adding oil and salt. Knead until the dough becomes elastic.

Let the dough rise for 4 hours, covered, in a warm place. Grease a baking sheet, spread the dough with your fingers, and arrange the cherry tomatoes on top, pressing them down lightly.

Season with oil, salt and oregano, then let it rest for 1 hour.

Bake in a conventional oven at 220°C for 30 minutes, placing the pan on the bottom shelf for a crispy crust. Remove from the oven and let cool: the aroma will captivate you.

A baker's trick? Sprinkle a little water on the cherry tomatoes before baking: the steam will make the focaccia even softer.

For perfect leavening, try the "ball test": form a small ball of dough and place it in a glass of water. When it floats, the dough is ready.

Modern Variants and Trends of 2025

There Apulian focaccia It lends itself to endless reinterpretations, and in 2025 culinary trends see it as the protagonist of bold combinations.

Michelin-starred chefs like Antonia Klugmann serve it with burrata and anchovies, while food trucks stuff it with mortadella and pistachios.

An original example? The Apulian focaccia with confit cherry tomatoes and Pantelleria capers, which adds a savory and complex touch.

Or, try a vegan version with grilled courgettes and almond cream, perfect for a summer aperitif.

Apulian microbreweries, like Birrificio Svevo, recommend pairing it with IPA craft beers, which enhance the flavor of the cherry tomatoes.

This versatility makes focaccia a bridge between tradition and innovation.

Social media, especially TikTok, has made the Apulian focaccia viral, with “focaccia art” videos that transform dough into canvases decorated with vegetables.

This visual trend attracts younger people, making focaccia a pop symbol.

Another phenomenon? "Sharing focaccia," served in large pans at events, where each diner customizes their own slice with fresh toppings.

The Art of Serving It: Ideas for Every Occasion

Why limit the Apulian focaccia to a simple side dish?

Cut it into cubes for an appetizer, stuff it with prosciutto for a picnic, or use it as the base for a gourmet dinner. It's like a blank canvas for inspiration.

Try serving it with an arugula and sun-dried tomato salad: the freshness balances the richness of the oil. Or pair it with a Puglian rosé wine, like a Negroamaro, for a complete sensory experience.

In 2025, the Apulian focaccia It is also the star of brunch, served with scrambled eggs and avocado.

This fusion of cultures demonstrates its ability to adapt without losing authenticity.

For a dramatic touch, serve it on a wooden cutting board, garnished with rosemary sprigs. Aesthetics matter, especially in an age dominated by Instagram.

An idea for the holidays?

Create mini, single-serving focaccias filled with buffalo mozzarella and basil: they'll be the center of attention.

Apulian Focaccia in the Global Context

There Apulian focaccia It's no longer just a regional dish: it's an ambassador of Italian cuisine around the world.

Restaurants in New York and Tokyo include it on their menus, often reinterpreting it with local ingredients, such as San Marzano tomatoes or yuzu oil.

This globalization has a positive side: it promotes Puglia as a gastronomic destination. However, it also poses a challenge: maintaining authenticity.

Using non-local ingredients risks distorting the recipe, turning it into a caricature.

A practical example?

In London, a bakery has created a Apulian focaccia with sweet potatoes instead of classic potatoes, sparking debate between purists and innovators.

Where is the line between creativity and tradition?

In 2025, the Apulian focaccia It is also the center of food festivals, such as the “Focaccia Fest” in Polignano a Mare, which attracts thousands of visitors.

These events celebrate not only food, but community.

The challenge for the future?

Educate consumers about the importance of authentic ingredients, such as Altamura semolina or Terra di Bari DOP olive oil, to preserve the legacy of focaccia.

Conclusion: An Invitation to Knead

There Apulian focaccia It's more than a recipe: it's an experience that combines taste, history, and creativity.

In 2025, it continues to evolve, conquering global tables without losing its Apulian soul.

Whether you're in a kitchen in Bari or a loft in Brooklyn, preparing it is an act of love, a way to celebrate simplicity that becomes extraordinary.

Think about the Apulian focaccia like an old friend: always reliable, but capable of surprising you with new stories.

So, do you want to get your hands dirty?

Take a potato, choose the juiciest cherry tomatoes and let the oven work its magic.

Share yours Apulian focaccia Share it on social media, tag us, and join the community of enthusiasts who make this leavened pastry a symbol of joy. Puglia awaits you, one bite at a time.

Frequently Asked Questions

Can I use dry yeast instead of fresh yeast?
Yes, use 5 g of dry yeast for every 500 g of flour. Dissolve it in warm water with a pinch of sugar.

How long does Apulian focaccia last?
Wrapped in plastic wrap, it stays soft for 2 days. Reheat it in the oven to restore its crispiness.

Can I freeze it?
Sure! Cook it halfway, let it cool, freeze it, and finish cooking it when needed.

Which cherry tomatoes should I choose?
Apulian cherry tomatoes are ideal, but any ripe, sweet cherry tomato will work well.

How to avoid sticky dough?
Gradually add the water and knead thoroughly. Use a floured surface with semolina to work the dough.