Apulian Focaccia: A Heritage of Flavors Between Tradition and Goodness

The Value of Focaccia in Puglia

In Puglia, focaccia is more than just a simple seasoned bread, but a true symbol of conviviality and tradition. Fragrant, soft on the inside and crunchy on the outside, it embodies the essence of Puglia's peasant cuisine, transforming a few simple ingredients into a masterpiece of flavor.

Each city and town in the region has its own version, but they all share some common traits:

• A tall, soft dough made from soft wheat flour (or sometimes a mix with semolina), sourdough or brewer's yeast, water, and salt.

• A long leavening , which guarantees that typical alveolation and fragrance.

• A delicious topping , which can be simply extra virgin olive oil and coarse salt, or cherry tomatoes, olives, onions, potatoes or oregano.

Whether eaten for breakfast, as a snack, or as a side dish, Apulian focaccia is an institution, a must-try that every traveler tastes and every Apulian holds dear.

Altamura Focaccia: Characteristics and Uniqueness

To Altamura , a city famous for its DOP bread, even focaccia has its own very specific identity, linked to rural tradition and the quality of local raw materials.

Ingredients and Processing

• Local durum wheat flour : unlike other Apulian focaccias, the Altamura focaccia often uses the same flour as DOP bread, giving it a more rustic texture and intense flavor.

• Natural leavening : many historic bakeries still use it sourdough starter , which gives a complex aroma and greater digestibility.

• Essential but rich seasoning : extra virgin olive oil from the centuries-old Apulian olive trees, sea salt and sometimes thinly sliced potatoes , which become crunchy and sweet when cooked.

Cooking and Presentation

The focaccia of Altamura is cooked in wood-fired ovens or in modern electric ovens that respect tradition. The result is a golden and slightly crunchy crust, with a soft, airy interior.

Unlike the focaccia from Bari, which is lower and greasier, the focaccia from Altamura tends to be taller and less greasy , with a perfect balance between fragrance and flavour.

When and How to Enjoy It

• For breakfast , accompanied by a latte.

• As street food , perhaps stuffed with raw ham or cheese.

• For dinner , paired with cured meats, olives and a glass of local red wine.

Our Artisanal Focaccia

In our In an ancient Altamura bakery , we prepare focaccia following the traditional recipe, with slow leavening and select ingredients. Every bite is a journey into the authentic flavors of Puglia.

Do you want to taste the real Altamura focaccia ? Discover our selection and take home a piece of tradition!