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Apulian Focaccia from Altamura
“The focaccia they eat every day in Altamura, on your table.”
Tall, fragrant focaccia with cherry tomatoes and olives, handmade and baked in a wood-fired oven by a traditional bakery in Altamura.
Wood-fired oven From Altamura 600 g round
Traditional Apulian focaccia, straight from the oven to your table. No imitation: this is the focaccia the people of Altamura are lucky enough to eat every day, handmade by a traditional bakery in Altamura we have an agreement with.
It is the same bakery that turns out the famous Altamura DOP bread every day. The focaccia is tall and fragrant, topped with cherry tomatoes and olives, and baked in a wood-fired oven, just as it was done in the old days.
Two ways of baking
In the pan or on the stone
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In the pan with olive oil
The one we usually send: baked in an oiled pan, with tomato.
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On the stone
Baked directly on the stone floor of the oven. If you prefer it this way, or would like two different focacce, write to us when you order. |
When it arrives
How to enjoy and store it
You've ordered the focaccia and can't wait to taste it: fair enough! Our advice, though, is to hold on a few minutes.
1 |
Open the parcel straight away Open it as soon as it arrives: any problem must be reported right away, on the day of delivery. |
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Warm it up Turn the oven on fan mode at 80-100 °C and warm it for a few minutes: it will taste even better. |
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If you don't eat it straight away It is a fresh product: keep it in the fridge, ideally out of the packaging it travelled in. |
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If there's some left We doubt it, but it can happen: wrap it carefully in a paper bag or in food-grade aluminium foil, so it isn't exposed to the air, and it will stay good for a few more days. |
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The focaccia ships directly from the bakery in Altamura, in a separate parcel from the other products in our shop. For now we only ship within Italy. As a fresh product, it must not be refused at delivery and cannot be returned: it would not be refunded. |
The tradition
Focaccia barese in Puglia
Focaccia barese is one of the best-loved specialities of Puglia, and of Bari in particular: it has ancient roots and is a symbol of Apulian food tradition. Soft and uniquely flavoured, it has become an iconic dish, loved by locals and visitors alike.
It stands out for its ingredients and for a way of making it that follows recipes handed down from generation to generation. Puglia has other versions too: focaccia leccese, for example, often includes onions, olives and peppers.
The home recipe
How to make focaccia barese with potatoes
If you'd like to try making it at home, this is the traditional recipe for focaccia barese with potatoes, which give it its typical softness. For the dough: 500 g soft wheat flour, 200 g boiled and mashed potatoes, 25 g fresh brewer's yeast, 300 ml lukewarm water, 10 g salt, 50 ml extra virgin olive oil; for the topping, cherry tomatoes, salt, oregano and a drizzle of oil. Some also add black olives.
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The yeast Dissolve the yeast in the lukewarm water. |
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Flour and potatoes In a large bowl combine the flour and the mashed potatoes, then add the dissolved yeast and mix into an even dough. |
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Salt and oil Work in the salt and the oil and keep kneading until the dough is smooth and elastic. |
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The rise Leave it to rise, covered, for about 2 hours, until doubled in size. |
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Into the pan Spread it in an oiled pan and top with cherry tomatoes cut in half and seasoned with salt, oregano and a drizzle of oil. |
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Into the oven Bake in a preheated oven at 220 °C for about 20-25 minutes, until golden and crisp at the edges. |
At the table
When to enjoy focaccia
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As a starter
On the table at the start of the meal, cut into wedges.
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With your meals
Instead of bread, alongside lunch or dinner.
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As a snack
At any time of day: in Puglia it's eaten warm and fragrant, fresh from the oven.
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Picnic
Easy to take with you, perfect for lunch outdoors.
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Product sheet
At a glance
| Product |
Apulian focaccia with cherry tomatoes and olives |
| Size |
One whole 600 g round |
| Baking |
In a wood-fired oven: in an oiled pan (usually) or on the stone |
| Bakery |
Panificio San Giovanni Bosco, Altamura |
| Shipping |
Directly from the bakery in Altamura, within Italy only |
| After delivery |
In the fridge if not eaten straight away |
Frequently asked questions
Everything you want to know
Who makes the focaccia?
A traditional bakery in Altamura, the same one that bakes Altamura DOP bread every day. The focaccia is handmade and baked in a wood-fired oven.
Can I have the focaccia baked on the stone?
Yes: we usually send the one baked in an oiled pan with tomato, but you can ask for the stone-baked one, or two different focacce, by
writing to us.
How do I warm it up?
In a fan oven at 80-100 °C for a few minutes: it comes back as if fresh from the oven.
How do I store it?
If you don't eat it straight away, in the fridge, ideally out of its travel packaging. Leftovers, well wrapped in paper or foil, stay good for a few more days.
Do you ship abroad?
No, for now the focaccia ships within Italy only.
Why does it arrive in a separate parcel?
Because it leaves directly from the bakery in Altamura, not from our warehouse with the other products.
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A taste of Puglia, from the wood-fired oven
Cherry tomatoes, olives and a bake in Altamura's wood-fired oven: warm it for a few minutes and serve it the way it has always been done in Puglia.
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