The history of the focaccia from Bari dates back from the ancient Phoenicians, then its use became widespread all over the Mediterranean and the ancient Rome, and it was often offered to gods. The focaccia is made from a dough of millet, barley, water and salt, it is round shaped and is cooked on stone with olive oil, spices and honey. Born probably in Altamura or Laterza, as a variety of durum wheat bread and cooked in the same oven where bread was cooked, but not at the maximum temperature like bread.
Over the centuries, each town has created its own recipe, but in Bari it has found its “homeland”, with its typical olive oil condiment, tomatoes which do not sink in the dough, oregan and olives from Bari. One of its most famous historic bakeries where you can taste focaccia is sitatuted near the port.
