Usually, I don’t eat a lot of bread, but a good focaccia calls my name. They are also more of a street food to be eaten on their own, usually as merenda- snacks.
You can stop by a bakery and get a small slice and pay by the weight.
In Tuscany, we have schiacciata, unlike the local bread, schiacciata is made with salt. It’s flattened- schiacciata- and then slathered with oil and sprinkled with sea salt before baking.
You can buy a simple piece or have it filled as a panino.
In Rome, they have pizza bianca and pizza rossa.
In Bari, we stopped by one of the oldest bakeries, Panificio Fiore, opened in 1508.
There are two styles of the Focaccia di Bari, the flatter oven-baked version at a bakery, the edges get crispier or the home version, using a normal oven and cooked in a pan.
The dough is made with two kinds of flour and is a very wet dough ( high hydration).
In Liguria, they have the focaccia di Recco, a paper-thin dough filled with cheese.
In Palermo, they have their version as well of a tomato focaccia, called Sfincione. The flatbread is covered in tomato sauce with pieces of anchovies, then topped with breadcrumbs and cheese.
This week I am sharing my Focaccia di Bari recipe with the pad subscribers.
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